Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Peach | 1 medium (150g) | 59 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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
- =
- 6 to 8 pork chops (about 2 to 2-1/2 pounds)
- vegetable cooking spray
- 1 16-ounce can sliced peaches (drain; reserve syrup)
- 2 cups chicken broth
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon seasoned pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
- 3 cups hot cooked rice
- =
Directions
Brown pork chops on both sides in large skillet coated with cooking spray over medium-high heat. Drain fat. Add peach syrup, broth, salt, curry powder, seasoned pepper and garlic powder. Stir to loosen brown particles. Cover and simmer 30 minutes or until chops are tender.
Dissolve cornstarch in 2 tablespoons water; stir into skillet. Add peaches; cook and stir until mixture thickens. Sprinkle with parsley. Serve over fluffy rice.