Directions:
- Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.
- In a large bowl, combine the soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
- Drain and discard marinade. Place pork chops over rice mixture. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 15-20 minutes longer or until a meat thermometer reaches 160° and cheese is melted. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.25 Kcal (2166 kJ) | ||
| Calories from fat | 163.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 28% | |
|---|---|---|---|
| Cholesterol | 111.96mg | 37% | |
| Sodium | 1075.62mg | 45% | |
| Potassium | 623.07mg | 13% | |
| Total Carbs | 41.7g | 14% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 43.19g | 86% | |
| Vitamin C | 35.8mg | 60% | |
| Iron | 3.6mg | 20% | |
| Calcium | 193.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 136.6 Kcal (572 kJ) | ||
| Calories from fat | 43.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 28% | |
|---|---|---|---|
| Cholesterol | 29.57mg | 37% | |
| Sodium | 284.06mg | 45% | |
| Potassium | 164.54mg | 13% | |
| Total Carbs | 11.01g | 14% | |
| Sugars | 2.32g | 35% | |
| Dietary Fiber | 1.4g | 21% | |
| Protein | 11.41g | 86% | |
| Vitamin C | 9.5mg | 60% | |
| Iron | 0.9mg | 20% | |
| Calcium | 51mg | 19% | |
* 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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