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Suggest a better descriptionTrim the pork chops of any excess fat. Season the flour with salt & pepper. Coat each pork chop with flour and shake off the excess. Heat the oil and butter in a large high sided, heavy duty saute pan. Brown the pork chops on each side and transfer to a plate. Set aside the chops and remove all but 2 T. of the oil/butter mixture from the pan. Add the sliced onions to the pan and saute until golden. Place the pork chops on top of the onions. Add the stock and the wine and bring the mixture to a simmer. Add the prunes and apricots, cover the pan, and simmer until pork is very tender about 1 hour. Serves 4.
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Serving Size: 1 Serving (2502g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2721 | ||
Calories from Fat: 981 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109g | 145 % | |
Saturated Fat 36.5g | 182 % | |
Monounsaturated Fat 46g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 615.7mg | 189 % | |
Sodium 3201.9mg | 110 % | |
Potassium 5217.7mg | 137 % | |
Total Carbohydrate 156.8g | 46 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 155.1g | ||
Protein 204.1g | 292 % | |
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: 2721
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