Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
488
Calories
31g
Protein
28g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 4 boneless pork chops, each 6 oz.
- Salt and freshly ground pepper, to taste
- 2 Tbs. herbes de Provence
- 2 fennel bulbs, sliced 1⁄4 inch thick
- 2 red, yellow or orange bell peppers, seeded and
- cut into slices 1⁄4 inch thick
- Juice of 2 oranges
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes