Directions:
- In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
- Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
- Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
- NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.5 Kcal (3297 kJ) | ||
| Calories from fat | 173.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Cholesterol | 104.3mg | 35% | |
| Sodium | 618.14mg | 26% | |
| Potassium | 813.57mg | 17% | |
| Total Carbs | 103.68g | 35% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 7.52g | 30% | |
| Protein | 55.38g | 111% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 3.3mg | 19% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 180.95 Kcal (758 kJ) | ||
| Calories from fat | 39.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 30% | |
|---|---|---|---|
| Cholesterol | 23.97mg | 35% | |
| Sodium | 142.03mg | 26% | |
| Potassium | 186.94mg | 17% | |
| Total Carbs | 23.82g | 35% | |
| Sugars | 1.01g | 18% | |
| Dietary Fiber | 1.73g | 30% | |
| Protein | 12.73g | 111% | |
| Vitamin C | 1.3mg | 10% | |
| Iron | 0.8mg | 19% | |
| Calcium | 9.4mg | 4% | |
* 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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