Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
475
Calories
34g
Protein
37g
Fat
0g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 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
- =
- 1 lb. boneless pork chops
- 1 jar (17.5 oz.) Pace® Enchilada Sauce
- 8 Pepperidge Farm® Sesame Sandwich Rolls
- shredded Cheddar cheese
- coleslaw
- =
Directions
1
Cook pork chops in nonstick skillet over medium-high heat 10 min. or until browned.
2
Add enchilada sauce.
3
Heat to a boil.
4
Cover and cook over low heat 45 min. or until chops are fork-tender.
5
Remove pork from skillet and cool slightly.
6
Pull pork into shreds using two forks.
7
Return pork to skillet.
8
Heat through.
9
Serve on rolls.
10
Top with cheese and coleslaw.
11
Makes 8 sandwiches
Recipe sourced from
fandom