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In large skillet brown pork chops in hot oil. Sprinkle both sides with onion salt, garlic salt and seasoning salt.
Place rice in ungreased 9x13 dish. Pour orange juice over rice. Mix undiluted soup into the rice. Top with
pork chops. Cover and bake 1 hour at 350.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1689g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2779 | ||
Calories from Fat: 1327 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147.4g | 197 % | |
Saturated Fat 47.9g | 239 % | |
Monounsaturated Fat 59g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 1098.5mg | 338 % | |
Sodium 876.5mg | 30 % | |
Potassium 5646.6mg | 149 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.5g | ||
Protein 330.4g | 472 % | |
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: 2779
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