Directions:
- In a large resealable plastic bag, combine the flour, salt and pepper; add pork chops and shake to coat. In a skillet, cook the chops in butter until juices run clear. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender. Serve over pork chops. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.96 Kcal (2654 kJ) | ||
| Calories from fat | 307.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.17g | 53% | |
|---|---|---|---|
| Cholesterol | 209.75mg | 70% | |
| Sodium | 149mg | 6% | |
| Potassium | 693.5mg | 15% | |
| Total Carbs | 18.47g | 6% | |
| Sugars | 9.76g | 39% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 59.32g | 119% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 327.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 179.8 Kcal (753 kJ) | ||
| Calories from fat | 87.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 53% | |
|---|---|---|---|
| Cholesterol | 59.49mg | 70% | |
| Sodium | 42.26mg | 6% | |
| Potassium | 196.69mg | 15% | |
| Total Carbs | 5.24g | 6% | |
| Sugars | 2.77g | 39% | |
| Dietary Fiber | 0.68g | 10% | |
| Protein | 16.83g | 119% | |
| Vitamin C | 2mg | 12% | |
| Iron | 0.6mg | 12% | |
| Calcium | 93mg | 33% | |
* 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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