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In a bowl, combine the first 5 ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter andkeep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 191 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 142.4mg | 44 % | |
Sodium 464.6mg | 16 % | |
Potassium 866.1mg | 23 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.6g | ||
Protein 43.1g | 62 % | |
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: 407
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