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TIPS: BONELESS PORK LOIN CHOPS CAN BE USED. TRIM FAT COOKING TAKES ONLY 20 MINUTES.
TRIM PORK CHOPS OF FAT AND CUT INTO CUBES.
HEAT OIL IN SKILLET. BROWN CHOPS ON BOTH SIDES. REMOVE AND ADD A LITTLE MORE OIL IF NEEDED. ALSO START EGG NOODLES BOILING UNTIL TENDER THEN DRAIN.
SAUTE GARLIC FOR A MINUTE, BEING CAREFUL NOT TO BURN IT.
COMBINE OIL, SHERRY OR BROTH, SOY SAUCE, BROWN SUGAR AND RED PEPPER.
PLACE CHOPS IN SKILLET. POUR SAUCE OVER THEM. COVER TIGHTLY. SIMMER OVER LOW HEAT UNTIL CHOPS ARE TENDER AND COOKED THROUGH, 30-35 MINUTES. ADD A LITTLE WATER, 1 TO 2 TBSP IF NEEDED TO KEEP SAUCE FROM COOKING DOWN TOO MUCH. TURN ONCE. REMOVE CHOPS TO PLATTER. STIR IN CORNSTARCH DISSOLVED IN WATER. COOK UNTIL THICKENED.
POUR OVER CHOPS AND SERVE OVER WIDE EGG NOODLES
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 432 | ||
Calories from Fat: 192 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 28 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 365.5mg | 13 % | |
Potassium 725.5mg | 19 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 15.8g | ||
Protein 41.8g | 60 % | |
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: 432
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