Directions:
- In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
- Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf.
- Place in an ungreased 11-in. x 7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a meat thermometer inserted into the meat reads 160°
- Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.19 Kcal (2676 kJ) | ||
| Calories from fat | 257.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.66g | 44% | |
|---|---|---|---|
| Cholesterol | 194.49mg | 65% | |
| Sodium | 552.57mg | 23% | |
| Potassium | 814.11mg | 17% | |
| Total Carbs | 26.97g | 9% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 62.54g | 125% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.8mg | 21% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 138.9 Kcal (582 kJ) | ||
| Calories from fat | 56.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 44% | |
|---|---|---|---|
| Cholesterol | 42.26mg | 65% | |
| Sodium | 120.08mg | 23% | |
| Potassium | 176.92mg | 17% | |
| Total Carbs | 5.86g | 9% | |
| Sugars | 0.21g | 4% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 13.59g | 125% | |
| Vitamin C | 2.4mg | 18% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 21% | |
| Calcium | 28.8mg | 13% | |
* 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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