New Mexican Pork Chop Bake
|Butter/Bacon drippings||2 Tablespoon|
|Onion||1 Large, sliced into rings|
|Lean pork chops||6 Large|
|Parched green chilies/4 ounces canned green chilies||3 Ounce, peeled and chopped|
|Uncooked rice||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Stewed tomatoes||4 Cup (64 tbs)|
|Ground oregano||1 Teaspoon (Mexican Variety)|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
1 Melt butter or drippings in a large deep skillet or casserole. Saute onion rings until they become translucent. Push aside in the pan.
2 Quickly brown the pork chops in the same pan and remove to a plate. Add the green chiles to the onion and mix, then top each pork chop with some of the mixture.
3 Add the rice to the pan; cover with the water and stewed tomatoes. Stir in the seasonings and top with the pork chops. Cover. Baste twice while they bake.
4- Bake in a 350°F. oven for 1 hour.
Serving size: Complete recipe
Calories 2568 Calories from Fat 516
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 25.2 g126.2%
Trans Fat 0.3 g
Cholesterol 664.9 mg221.6%
Sodium 3754.4 mg156.4%
Total Carbohydrates 281 g93.8%
Dietary Fiber 22.8 g91%
Sugars 76.2 g
Protein 224 g448.2%
Vitamin A 100.5% Vitamin C 534.9%
Calcium 102% Iron 134.4%
*Based on a 2000 Calorie diet