Directions:
- In a large resealable plastic bag, combine salad dressing and mustard. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
- Drain and discard marinade. Sprinkle pork with salt and pepper. In a shallow bowl, combine cheese and hazelnuts. Coat chops with cheese mixture. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 14-18 minutes or until a thermometer reads 145°. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.86 Kcal (1243 kJ) | ||
| Calories from fat | 195.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.69g | 33% | |
|---|---|---|---|
| Cholesterol | 52.8mg | 18% | |
| Sodium | 835.11mg | 35% | |
| Potassium | 257.02mg | 5% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 21.45g | 43% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 213.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 228.11 Kcal (955 kJ) | ||
| Calories from fat | 150.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 33% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 18% | |
| Sodium | 641.71mg | 35% | |
| Potassium | 197.5mg | 5% | |
| Total Carbs | 3.57g | 2% | |
| Sugars | 1.29g | 7% | |
| Dietary Fiber | 1.31g | 7% | |
| Protein | 16.48g | 43% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.2mg | 8% | |
| Calcium | 164.2mg | 21% | |
* 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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