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Suggest a better descriptionMarinade: Mix the marinade ingredients in a bowl; marinate chops for at least 30 minutes turn from time to time. Lightly dredge the marinated pork chops in 1/4 cup cornstarch. Heat oil in a large skillet. Pan-fry chops, a few at a time, until they are golden brown. Drain on paper towels. Serve hot. Source: The New Classic Chinese Cookbook by Mai Leung Suzys Hint: I like to use a plastic zip-type bag for marinating. Its easier to turn the entire bag from side to side then using a bowl and turning the meat piece by piece. It also keeps the marinade odor out of the refrigerator...especially when you use a marinade with garlic. Additionally, the bag takes up less shelf space than a bowl. From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest by SUZY
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 523.1mg | 18 % | |
Potassium 30.4mg | 1 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.6g | ||
Protein 1g | 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: 31
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