Directions:
- Place each pork chop in the center of a piece of foil. Sprinkle with garlic powder and pepper. Top with zucchini, carrots and onion. Sprinkle with basil. Bring opposite long edges of foil together over the top of vegetables and fold down several times. Fold the short ends toward the food and crimp tightly to prevent leaks. Place foil pouches on a baking sheet. Bake at 350° for 45-55 minutes or until pork juices run clear and vegetables are tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.85 Kcal (2972 kJ) | ||
| Calories from fat | 589.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.52g | 101% | |
|---|---|---|---|
| Cholesterol | 71.44mg | 24% | |
| Sodium | 98.85mg | 4% | |
| Potassium | 1653.46mg | 35% | |
| Total Carbs | 15.03g | 5% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 16.94g | 34% | |
| Vitamin C | 85mg | 142% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.7mg | 15% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 172.78 Kcal (723 kJ) | ||
| Calories from fat | 143.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 101% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 24% | |
| Sodium | 24.06mg | 4% | |
| Potassium | 402.45mg | 35% | |
| Total Carbs | 3.66g | 5% | |
| Sugars | 0.88g | 14% | |
| Dietary Fiber | 1.15g | 19% | |
| Protein | 4.12g | 34% | |
| Vitamin C | 20.7mg | 142% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.7mg | 15% | |
| Calcium | 23.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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