Picante Pork Chops -- WW magazine
Combine first 4 ingredients in a small bowl, stirring well. Sprinkle both sides of pork with chili powder mixture.
Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray; cook 7 minutes or until done, turning after 3 minutes. Transfer pork to a serving platter; keep warm.
Add picante sauce and water to pan drippings, scraping pan to loosen browned bits. Cook 1 minute or until slightly thickened. Remove from heat; add oil, stirring well. Spoon sauce over pork.
YIELD: 4 servings (serving size; 1 pork chop and 3 tablespoons sauce.
POINTS VALUE: 5
It doesn't take long to cook boneless pork chops. Just be sure the pan is hot before adding the meat. (Add a drop of water to the pan. If it sizzles, the pan is ready.) The pork chops are ready to be gturned when they're nicely browned on the underside. Tongs are a handy tool, both for checking underneath for doneness and for turning the chops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 506.4mg | 17 % | |
Potassium 16.1mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 2.2g | ||
Protein 0.1g | 0 % | |
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: 19
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