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Trim excess fat from the chops and season well with pepper and paprika. Brown over high heat. Remove from pan. Reduce the heat to medium and stir the flour into the fat left in the pan. Stir in the boiling water/stock. Add the remaining ingredients except the squash and cook until slightly thickened. Place the reserved chops back in the pan and put the squash on top. Baste with the sauce.
Bake covered at 375F for one hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 7 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 66.2mg | 2 % | |
Potassium 464.8mg | 12 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.9g | ||
Protein 3g | 4 % | |
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: 68
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