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Suggest a better descriptionTrim excess fat from chops. Place between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness with mallet or bottom of saucepan. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops with flour mixture. Coat a large nonstick skillet with vegetable spray. Add oil, and heat over medium -high heat. Cook chops 3 minutes on each side or until nicely browned. Combine maple syrup amd pecans; spoon over pork chops. Cover and simmer 4 minutes or until chops are tender. Nutritional info per serving: 253 cal; 34g pro, 7g carb, 9g fat(34%) Exchanges: .4 bread, 4.2 meat, .7 fat Source: Miami Herald, 2/29/96 formatted by Lisa Crawford, 3/16/96
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 17 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.9mg | 1 % | |
Potassium 15.1mg | 0 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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