This recipe was free from Fustini's.
In a plastic bag, combine pork chops with tomato paste, two balsamics, EVOO, brown sugar, garlic, and red pepper flakes. Marinate 4-6 hours.
Preheat oven to 350 degrees.
Grease a 9x13 baking dish with Fustini's Chipotle EVOO.
Place the rice in the baking dish and pour water over the top. Stir slightly until rice is spread out evenly in pan.
Place marinated pork chops on top of rice. Pour any remaining marinade over the top.
Top with pineapple and onion.
Cover and bak one hour, until internal meat temp reaches 165 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 623 | ||
Calories from Fat: 166 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 128.6mg | 4 % | |
Potassium 875.5mg | 23 % | |
Total Carbohydrate 64.5g | 19 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 62.9g | ||
Protein 46.2g | 66 % | |
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: 623
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