Baked Pork Chops
Green and red peppers top these festive pork chops.
- 6 Servings
- $9.00 or more
Baked Pork Chops
Green and red peppers top these festive pork chops.
- 6 Servings
- $9.00 or more
Ingredients
- 6 pork chops, lean center-cut, 1/2-inch thick
- 1 medium onion, thinly sliced
- 1/2 cup medium green pepper, chopped
- 1/2 cup medium red pepper, chopped
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
Steps
1
Wash hands with soap and water.
2
Trim fat from pork chops. Place chops in a 13x9 inch baking pan.
3
Spread onion and peppers on top of chops. Sprinkle with pepper and salt. Refrigerate for 1 hour.
4
Preheat oven to 375 °F.
5
Cover pan and cook 30 minutes.
6
Uncover, turn chops and re-cover with onions and peppers, and continue cooking for an additional 15 minutes or until internal temperature reaches 145 °F.
7
Garnish with fresh parsley.
Ingredients
Serving Size: 1 pork chop, 1/6 of recipe (196g)
| Nutrients | Amount |
|---|---|
| Total Calories | 225 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 88 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 38 g |
| Minerals | |
| Calcium | 17 mg |
| Potassium | 409 mg |
| Sodium | 182 mg |
| Copper | 126 mcg |
| Iron | 1 mg |
| Magnesium | 33 mg |
| Phosphorus | 296 mg |
| Selenium | 52 mcg |
| Zinc | 3 mg |
| Vitamins | |
| Vitamin A | 24 mcg RAE |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 0.8 mg |
| Vitamin C | 27 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 2 mcg |
| Folate | 10 mcg DFE |
| Thiamin | 0.7 mg |
| Riboflavin | 0.3 mg |
| Niacin | 13 mg |
| Choline | 133 mg |
Source:
- Heart Healthy Home Cooking: African American Style
- US Department of Health and Human Services
- National Heart, Lung, and Blood Institute