Directions:
- In a large resealable plastic bag, combine the vinegar, wine, 1 teaspoon oil, chili powder, horseradish, dill, garlic powder and salt. Add the pork chops; seal bag and turn to coat. Refrigerate for eight hours or overnight, turning occasionally.
- Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until a meat thermometer reads 145°. Remove from the heat and let stand for 5 minutes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.79 Kcal (275 kJ) | ||
| Calories from fat | 32.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 118.06mg | 5% | |
| Potassium | 99.94mg | 2% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 170.1 Kcal (712 kJ) | ||
| Calories from fat | 84.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 6% | |
|---|---|---|---|
| Cholesterol | 32.25mg | 4% | |
| Sodium | 305.23mg | 5% | |
| Potassium | 258.39mg | 2% | |
| Total Carbs | 6g | 1% | |
| Sugars | 4.42g | 7% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 10.97g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 2% | |
| Calcium | 15.9mg | 1% | |
* 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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