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Pork Chop Supper's picture
  Pork chops 2 , cut 3/4 inch thick
  Regular rice 1⁄3 Cup (5.33 tbs)
  Chopped onion 2 Tablespoon
  Water 1 Cup (16 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Chopped apple 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon, melted
  Brown sugar 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Sliced apples 1⁄2 Cup (8 tbs)

Trim fat from chops; cook trimmings in skillet till 2 tablespoons fat accumulates.
Discard trimmings.
Brown chops slowly in hot drippings.
Set chops aside; reserve drippings.
In same skillet cook rice and onion in reserved drippings till rice is golden, stirring constantly.
Stir in water and bouillon granules.
Bring to boiling; stir in chopped apple.
Turn mixture into a 6 1/2 x 6 1/2 x 2 inch baking dish; arrange chops atop.
Bake, covered, at 350° for 30 minutes.
Combine butter, sugar, and cinnamon.
Brush sliced apples with mixture; arrange around chops.
Bake, uncovered, till apples and pork are tender, about 20 minutes.

Recipe Summary

Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 886 Calories from Fat 298

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 14.7 g73.3%

Trans Fat 0.2 g

Cholesterol 188.6 mg62.9%

Sodium 1294.9 mg54%

Total Carbohydrates 93 g31.2%

Dietary Fiber 6.2 g24.7%

Sugars 34.5 g

Protein 52 g104.6%

Vitamin A 9.7% Vitamin C 17.2%

Calcium 9.4% Iron 12.8%

*Based on a 2000 Calorie diet

Pork Chop Supper Recipe