Directions:
- In a large skillet, brown pork chops and onion over medium heat in oil until no longer pink. Stir in the orange juice, peel and basil. Bring to a boil. Reduce heat; cover and cook until meat juices run clear. Remove chops and keep warm.
- In a small bowl, combine the cornstarch and water until smooth; add to the skillet. Cook and stir for 2 minutes or until thickened. Serve with the chops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.37 Kcal (424 kJ) | ||
| Calories from fat | 38.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 7% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 6% | |
| Sodium | 15.44mg | 1% | |
| Potassium | 250.91mg | 5% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 7g | 14% | |
| Vitamin C | 33.4mg | 56% | |
| Iron | 0.6mg | 4% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99 Kcal (414 kJ) | ||
| Calories from fat | 37.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 7% | |
|---|---|---|---|
| Cholesterol | 18.27mg | 6% | |
| Sodium | 15.08mg | 1% | |
| Potassium | 245.03mg | 5% | |
| Total Carbs | 7.95g | 3% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 6.83g | 14% | |
| Vitamin C | 32.7mg | 56% | |
| Iron | 0.6mg | 4% | |
| Calcium | 19.8mg | 2% | |
* 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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