Yield
25
Portion Size
272 g / 9.5 oz
Category
Pork
Featured Maple Leaf Product: Healthy Selections Pork Loin Chop (21364)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Vegetable Oil | 125 mL | 4.5 fl oz |
| Onions, fresh, chopped | 1.5 L | 6.3 cups |
| Green Cabbage, shredded | 1.5 L | 6.3 cups |
| Chicken Stock | 750 mL | 3.2 cups |
| Parsley, fresh, chopped | 125 mL | 4.5 fl oz |
| Pork Loin Chops | 25 Each | 25 Each |
| Mini Potatoes, blanched | 1.5 Kg | 3.3 Lbs |
| Maple Leaf Ready Crisp Bacon, chopped | 500 mL | 2.1 cups |
Method
- Preheat oven to 150°C (300°F).
- In large skillet, heat oil over medium-high heat. Add onions and sauté for 2 to 4 minutes or until beginning to soften. Add cabbage and cover. Continue to sauté for additional 2 to 4 minutes or until cabbage begins to soften. Add chicken stock and parsley to vegetables. Stir to combine. Remove from heat.
- Place pork loin chops in large baking pans. Top each pan with even amount of potatoes. Divide vegetable mixture and pour over pork chops and potatoes. Sprinkle bacon over each baking pan. Cover with foil and bake for 1 to 1 1/4 hours or until internal temperature reaches 74°C (165°F).
Suggested Accompaniments
Garnish with parsley. Serve with warm buttermilk biscuit (nutritional analysis not included in totals).
Nutritional Info per 272 g / 9.5 oz
| Calories (37.2% from fat) | 312 kcal |
| Fat | 12.7 gm |
| Saturated Fat | 3.8 gm |
| Trans Fat | 0.2 gm |
| Cholesterol | 62 mg |
| Sodium | 285 mg |
| Carbohydrates | 18.9 gm |
| Dietary Fiber | 3.2 gm |
| Sugars | 3.7 gm |
| Protein | 29 gm |
| Vitamin A | 3 RE |
| Vitamin C | 29 mg |
| Calcium | 42 mg |
| Iron | 1.27 mg |
| Potassium | 992 mg |
| Phosphorous | 267 mg |