Directions:
- Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
- Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
- Mix together remaining ingredients, except peas.
- In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
- Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
- Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
- Pour cooking liquid over all and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.55 Kcal (1635 kJ) | ||
| Calories from fat | 119.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 20% | |
|---|---|---|---|
| Cholesterol | 62.88mg | 21% | |
| Sodium | 726.03mg | 30% | |
| Potassium | 835.94mg | 18% | |
| Total Carbs | 46.21g | 15% | |
| Sugars | 30.12g | 120% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 24.15g | 48% | |
| Vitamin C | 26mg | 43% | |
| Iron | 3.3mg | 18% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 132.9 Kcal (556 kJ) | ||
| Calories from fat | 40.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 20% | |
|---|---|---|---|
| Cholesterol | 21.4mg | 21% | |
| Sodium | 247.06mg | 30% | |
| Potassium | 284.47mg | 18% | |
| Total Carbs | 15.72g | 15% | |
| Sugars | 10.25g | 120% | |
| Dietary Fiber | 1.65g | 19% | |
| Protein | 8.22g | 48% | |
| Vitamin C | 8.9mg | 43% | |
| Iron | 1.1mg | 18% | |
| Calcium | 29.6mg | 9% | |
* 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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