Zesty Pork Chop Bake Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs) | |
| Loin pork chops/Rib pork chops | 4 Pound, cut 0.5 inch thick | |
| Salt | To Taste | |
| Pepper | 1⁄4 Teaspoon | |
| Minced onions | 2 Tablespoon | |
| Minced green pepper | 1⁄4 Cup (4 tbs) | |
| Flour | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Vinegar | 1 Tablespoon | |
| Cream style corn | 20 Ounce (One No 2 Can) |
Nutrition Facts
Serving size: Complete recipe
Calories 4178 Calories from Fat 1501
% Daily Value*
Total Fat 166 g255.8%
Saturated Fat 54.4 g271.9%
Trans Fat 1.7 g
Cholesterol 1252.1 mg417.4%
Sodium 3564.9 mg148.5%
Total Carbohydrates 230 g76.7%
Dietary Fiber 10.6 g42.3%
Sugars 46.5 g
Protein 398 g796.3%
Vitamin A 13.4% Vitamin C 67.6%
Calcium 35.4% Iron 86.9%
*Based on a 2000 Calorie diet
Directions
Season pork chops with 2 teaspoons salt and pepper.
In skillet, brown pork chops well; remove.
Add onions and green pepper to skillet; brown lightly.
Stir in flour, then brown sugar, 1/2 teaspoon salt, water, chili sauce and vinegar; cook, stirring, until thickened.
Mix in macaroni and corn.
Pour mixture into a 2 quart casserole arrange pork chops on top.
Refrigerate until about 1 hour and 30 minutes before serving time preheat oven to 350 degrees.
Bake casserole, covered, for 1 hour and 20 minutes or until tender.
Chef
