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  Lean pork chops 6 , cut 1 inch thick
  Sweet potatoes 2 Medium, pared and thinly sliced
  Instant chicken broth 2 Teaspoon (2 Envelopes)
  Hot water 1⁄2 Cup (8 tbs)
  Prepared mustard 1 Tablespoon
  Seedless oranges 2 Medium, peeled and sectioned

1. Trim all fat from chops. Brown, without adding any fat, in a large skillet; place potato slices on top.
2. Dissolve instant chicken broth in hot water in a cup; pour over chops; cover. Simmer, basting, for about 45 minutes, or until chops are tender.
3. Remove chops and potatoes to a heated serving platter; keep warm.
4. Pour liquid in pan into a cup; let stand a minute until fat rises to top, then skim off; return liquid to pan. Stir in mustard and orange sections; bring to boiling. Spoon over chops and potatoes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1576 Calories from Fat 311

% Daily Value*

Total Fat 34 g53%

Saturated Fat 9.7 g48.7%

Trans Fat 0.3 g

Cholesterol 600.4 mg200.1%

Sodium 992.5 mg41.4%

Total Carbohydrates 110 g36.8%

Dietary Fiber 18.3 g73.3%

Sugars 47.6 g

Protein 199 g398.5%

Vitamin A 870.6% Vitamin C 288.4%

Calcium 44.4% Iron 44.7%

*Based on a 2000 Calorie diet

Harvest Pork Platter Recipe