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Suggest a better descriptionPREHEAT BROILER. BRUSH PORK CHOPS WITH VEGETABLE OIL AND SEASON WITH SALT AND PEPPER TO TASTE. BROIL FOR 6 TO 7 MINUTES ON EACH SIDE. WHILE CHOPS ARE BROILING, HEAT BUTTER IN A HEAVY SKILLET. ADD APPLE AND ONION AND SAUTE FOR ABOUT 10 MINUTES. ADD APPLEJACK AND BRING TO A BOIL. SCRAP BROWN PARTICLES FROM BOTTOM AND SIDES OF PAN. WHISK IN MUSTARD AND CHICKEN STOCK. BOIL SAUCE FOR 3 MINUTES. IT SHOULD THICKEN SLIGHTLY. ADD PORK CHOPS TO PAN AND COAT WITH SAUCE. COOK 3 MINUTES LONGER. Posted to MM-Recipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson) on Jan 6, 1998
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 568 | ||
Calories from Fat: 295 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 171.4mg | 53 % | |
Sodium 394.3mg | 14 % | |
Potassium 993.1mg | 26 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 18.9g | ||
Protein 45.3g | 65 % | |
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: 568
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