Curried Pork Chop Bake
|Vegetable oil/Olive oil||2 Tablespoon|
|Pork loin chops/Rib chops||4 (About 3/4 Inch Thick)|
|Black pepper||1⁄4 Teaspoon|
|Yellow onions||2 Large, thinly sliced|
|Curry powder||2 Teaspoon|
|Apple juice||1 Cup (16 tbs)|
|All purpose potatoes||1 Pound, peeled and sliced 1/4 inch thick|
|Carrots||3 Medium, peeled and coarsely shredded|
|Thinly sliced cabbage||2 Cup (32 tbs)|
Preheat the oven to 350° F.
Heat the oil in a 12-inch ovenproof skillet or shallow 3-quart flameproof casserole over moderately high heat for 1 minute.
Sprinkle the chops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, add to the skillet, and brown for 5 minutes on each side.
Transfer the chops to a plate and discard all but 1 tablespoon of the skillet drippings.
Add the onions and curry pow-der to the skillet and saute, stirring frequently, for 5 minutes or until soft.
Pour in 1/4 cup of the apple juice, scraping up any browned bits on the bottom of the skillet.
Place the potatoes on top of the onions.
Toss the carrots and cabbage together on a sheet of wax paper and scatter them on top of the potatoes.
Sprinkle with the remaining salt and pepper.
Arrange the pork chops in the skillet and spoon half the vegetable mixture on top.
Pour in the remaining applejuice.
Cover the skillet, transfer to the oven, and bake for 1 1/2 hours or until the pork chops and vegetables are tender
Serving size: Complete recipe
Calories 1936 Calories from Fat 655
% Daily Value*
Total Fat 73 g112.8%
Saturated Fat 17.9 g89.7%
Trans Fat 0.4 g
Cholesterol 312.7 mg104.2%
Sodium 2405.4 mg100.2%
Total Carbohydrates 217 g72.2%
Dietary Fiber 37.5 g150.2%
Sugars 39.1 g
Protein 113 g226%
Vitamin A 616.9% Vitamin C 254.7%
Calcium 31.1% Iron 64.1%
*Based on a 2000 Calorie diet