Directions:
- Season pork chops with rosemary, salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Add chops and cook until browned and cooked through, about 5 minutres per side.
- Remove to a serving platter and cover to keep warm.
- Add onion and garlic to the pan; saute until soft.
- Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
- Boil until liquid is reduced by half, about 3 minutes.
- Pour over pork chops and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.55 Kcal (513 kJ) | ||
| Calories from fat | 83.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 14% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 574.94mg | 24% | |
| Potassium | 152.49mg | 3% | |
| Total Carbs | 3.96g | 1% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.84 Kcal (606 kJ) | ||
| Calories from fat | 98.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 14% | |
|---|---|---|---|
| Cholesterol | 17.54mg | 5% | |
| Sodium | 679.5mg | 24% | |
| Potassium | 180.23mg | 3% | |
| Total Carbs | 4.69g | 1% | |
| Sugars | 2.24g | 8% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 6.37g | 11% | |
| Vitamin C | 12.4mg | 18% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.1mg | 2% | |
* 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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