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Ingredientes
- 5-6 pork chops
- season all (or possibly seasoning to your taste)
- worcestershire sauce
- 1 can cream of chicken soup
- 4 ounce tomatoe sauce (1/2 of an 8 ounce can)
- 1 beef bouillon cube
- 2 c. boiling water
- 3/4 c. uncooked rice
Direcciones
- In large skillet brown the pork chops, covering them with Season-All to taste and Worcestershire sauce (I use the tines of a fork to pierce the chops so the sauce soaks through).
- While chops are browning, dissolve the beef cube in the boiling water. In a bowl, mix with the remaining ingredients.
- Remove chops from the skillet and set aside. Turn the heat down to low. Pour the rice mix into the skillet; place the chops on top.
- Cover the skillet with a lid, immer on low heat 45 min, or possibly till done.
- During the cooking, add in water as needed to keep the mix from drying out. When the rice is done and the chops are tender, serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 158 | 50% |
| Total Fat 17.58g | 22% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1240mg | 52% |
| Potassium 347mg | 10% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.97g | 1% |
| Protein 10.65g | 17% |
