Directions:
- In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of squash and pork chops with remaining mixture.
- Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°) and squash is tender. Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.43 Kcal (3381 kJ) | ||
| Calories from fat | 545.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.56g | 93% | |
|---|---|---|---|
| Cholesterol | 179.22mg | 60% | |
| Sodium | 293.13mg | 12% | |
| Potassium | 634.51mg | 14% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 58.47g | 117% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 3.2mg | 18% | |
| Calcium | 156.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 313.71 Kcal (1313 kJ) | ||
| Calories from fat | 211.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 93% | |
|---|---|---|---|
| Cholesterol | 69.63mg | 60% | |
| Sodium | 113.89mg | 12% | |
| Potassium | 246.53mg | 14% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 22.72g | 117% | |
| Vitamin C | 3.7mg | 16% | |
| Iron | 1.2mg | 18% | |
| Calcium | 61mg | 16% | |
* 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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