Directions:
- In a bowl, combine the salad dressing, barbecue sauce and chili powder; mix well.
- Pour 1/2 cup of the marinade into a large resealable sandwich or storage bag; add the pork chops.
- Seal bag and turn to coat; refrigerate for at LEAST 1 hour (but 3-4 hours preferred). Cover and refrigerate leftover marinade.
- When done marinating, drain and discard the marinade from the pork.
- In a large non-stick skillet, coated with non-stick cooking spray, brown chops on both sides over medium heat; drain if needed.
- Add reserved marinade to the pan and bring to a boil.
- Reduce heat; cover and simmer for 40 minutes.
- Eat and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.46 Kcal (559 kJ) | ||
| Calories from fat | 41.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 6% | |
| Sodium | 756.13mg | 32% | |
| Potassium | 217.93mg | 5% | |
| Total Carbs | 17.39g | 6% | |
| Sugars | 13.39g | 54% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 5.57g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.2mg | 6% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 140.33 Kcal (588 kJ) | ||
| Calories from fat | 43.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Cholesterol | 17.5mg | 6% | |
| Sodium | 795.09mg | 32% | |
| Potassium | 229.15mg | 5% | |
| Total Carbs | 18.29g | 6% | |
| Sugars | 14.08g | 54% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 5.86g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.2mg | 6% | |
| Calcium | 22mg | 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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