Betty Crocker
Make rice as directed on package.
2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and pork chops in oil 4 to 5 minutes on each side or until pork chops are brown. Sprinkle with salt and pepper.
3 In small bowl, mix soup and cornstarch. Pour over pork chops; heat to boiling. Reduce heat to medium, cover and cook 10 to 15 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 760 | ||
Calories from Fat: 272 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 206mg | 63 % | |
Sodium 169.3mg | 6 % | |
Potassium 1161.3mg | 31 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 48.5g | ||
Protein 66.5g | 95 % | |
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: 760
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