Directions:
- 1. Rub chops with sage and salt.
- 2. Brown in hot shortening. Drain.
- 3. Dissolve bouillon cube in water. Add bouillon and onions to pork
- Chops. Cover and simmer 30 minutes.
- 4. Place pork chops on serving platter.
- 5. Combine sour cream, flour, and parsley flakes in separate bowl.
- Slowly add meat drippings.
- 6. Return this mixture to skillet. Cook and stir until desired
- Consistency. Serve over chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.15 Kcal (423 kJ) | ||
| Calories from fat | 60.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 10% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 2% | |
| Sodium | 502.4mg | 21% | |
| Potassium | 167.73mg | 4% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 58.82 Kcal (246 kJ) | ||
| Calories from fat | 35.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 10% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 2% | |
| Sodium | 292.16mg | 21% | |
| Potassium | 97.54mg | 4% | |
| Total Carbs | 4.25g | 2% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 0.57g | 4% | |
| Protein | 1.94g | 7% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.1mg | 5% | |
* 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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