This is from River Road Recipes II from the Junior League of Baton Rouge, 1976 edition. These are wonderful.
Brown chops in skillet and sprinkle with salt and pepper. Place chops in casserole. In skillet, heat soup with the water. Add parsley, sour cream, and 1/2 can onions. Mix well; pour over pork chops. Cover and bake at 350 degrees for 1 hour. Remove cover and sprinkle remaining onions on top. Return to over for 5 minutes.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 503 | ||
Calories from Fat: 276 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 147.1mg | 45 % | |
Sodium 667mg | 23 % | |
Potassium 704.4mg | 19 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.6g | ||
Protein 42g | 60 % | |
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: 503
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