Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Cocktail | not in our table | 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
- =
- 2 lean pork chops, 1/2-inch thick
- seasoned salt (optional)
- 1/3 cup uncooked rice
- 1/3 cup chopped onion
- 1/3 cup chicken broth
- 1 8-3/4-ounce can fruit cocktail (drain; reserve syrup)
- 2 teaspoons lemon juice
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon grated lemon peel
- 1/16 teaspoon ground black pepper
- 1/4 cup slivered green pepper
- =
Directions
Sprinkle chops with salt. Brown on each side in lightly greased ovenproof 8-inch skillet. Remove chops. Add rice, onion, broth, reserved syrup, lemon juice, poultry seasoning, lemon peel and black pepper to skillet. Bring mixture to a boil; top with chops. Cover and bake at 350 degrees 20 minutes. Add fruit and green pepper. Adjust seasonings, if necessary. Replace cover and continue to bake 5 to 10 minutes longer. Fluff lightly with a fork.