Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
708
Calories
65g
Protein
19g
Fat
65g
Carbs
What these numbers assume — 9 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 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| 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 to 3 lean pork chops (about 5 ounces EACH)
- salt and ground black pepper
- 1/3 cup chopped celery
- 1/3 cup sliced green onions
- 1/3 cup chopped green bell pepper
- 1/2 cup uncooked rice
- 1 cup chicken broth (canned or made with bouillon cube)
- 1/2 teaspoon garlic salt
- dash ground red pepper
- =
Directions
1
Season chops with salt and pepper. Brown on both sides in small lightly buttered oven-proof skillet. Remove chops and set aside.
2
Pour off all but 2 teaspoons drippings. Add celery, onions and green pepper. Cook until tender. Stir in rice, broth, garlic salt and pepper. Bring to a boil. Return chops to pan. Cover and bake at 375 degrees for 25 to 30 minutes or until chops are tender. Fluff rice with fork.
Recipe sourced from
fandom