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Add a photoRaciónes: 6
Ingredientes
- 2 tbsp. oil
- 4 pork chops or possibly steaks
- Pepper
- 1 sm. onion, thinly sliced
- 2 med. potatoes, thinly sliced
- 4 ears frzn corn-on-the-cob
- 1 teaspoon dill weed
- 1/4 c. butter
- 4 (16x12 inch rectangles) heavy duty aluminum foil
Direcciones
- Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place one pork chop on center of each piece of aluminum foil. Place 1/4 of onion slices and 1/4 of potato slices on top of each pork chops.
- Place 1 frzn ear of corn next to pork chop on aluminum foil. Sprinkle 1/4 tsp. dill weed over each dinner. Dot top of each dinner with 1 Tbsp. butter.
- Fold aluminum foil around pork chop and corn; seal top and sides securely. Place on 15x10 inch jelly roll pan. Bake at 350 degrees for 1 hour or possibly till corn is warm and potatoes and pork chops are tender. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 201 | 69% |
| Total Fat 22.63g | 28% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.12g | |
| Cholesterol 47mg | 16% |
| Sodium 567mg | 24% |
| Potassium 461mg | 13% |
| Total Carbs 16.24g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.56g | 1% |
| Protein 7.09g | 11% |
