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Suggest a better descriptionQuickly brown pork chops in skillet. Dissolve bouillon cubes in hot water. Spread rice in baking dish; place chopped onions over rice. Cut and place tomatoes over onions. Also use juice from tomatoes. Sprinkle with parsley. Place chops over all. Pour bouillon into frying pan and scrape residue. Pour over chops. Salt and pepper to taste. Bake at 350 degrees for 1 hour. Serves 4. Note: Corn or cut beans cut be layered between the rice and chops. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 4 | ||
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Calories: 519 | ||
Calories from Fat: 171 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 549.8mg | 19 % | |
Potassium 993.9mg | 26 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 38.2g | ||
Protein 46.6g | 67 % | |
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: 519
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