Directions:
- In a small bowl, combine the salad dressing, barbecue sauce and chili powder. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
- Drain and discard marinade. In a large skillet coated with cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reaches 160°. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.59 Kcal (639 kJ) | ||
| Calories from fat | 38.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 7% | |
|---|---|---|---|
| Cholesterol | 34.05mg | 11% | |
| Sodium | 775.35mg | 32% | |
| Potassium | 318.33mg | 7% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 13.39g | 54% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 12.44g | 25% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.74 Kcal (547 kJ) | ||
| Calories from fat | 33.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 7% | |
|---|---|---|---|
| Cholesterol | 29.17mg | 11% | |
| Sodium | 664.32mg | 32% | |
| Potassium | 272.75mg | 7% | |
| Total Carbs | 14.42g | 6% | |
| Sugars | 11.47g | 54% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 10.66g | 25% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 8% | |
| Calcium | 21.8mg | 3% | |
* 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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