Directions:
- In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.
- Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.18 Kcal (851 kJ) | ||
| Calories from fat | 86.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 16% | |
| Sodium | 260.1mg | 11% | |
| Potassium | 240.85mg | 5% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 16.15g | 32% | |
| Vitamin C | 6mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.35 Kcal (496 kJ) | ||
| Calories from fat | 50.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 15% | |
|---|---|---|---|
| Cholesterol | 28.73mg | 16% | |
| Sodium | 151.51mg | 11% | |
| Potassium | 140.29mg | 5% | |
| Total Carbs | 6.28g | 4% | |
| Sugars | 2.97g | 20% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 9.41g | 32% | |
| Vitamin C | 3.5mg | 10% | |
| Iron | 0.3mg | 3% | |
| Calcium | 22.6mg | 4% | |
* 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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