Yield
25
Portion Size
157 g / 5.5 oz
Category
Pork
Featured Maple Leaf Product: Healthy Selections Pork Loin Chop (21364)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Loin Chops | 25 Each | 25 Each |
| Red Peppers, chopped or sliced | 175 mL | 5.9 fl oz |
| Green Peppers, chopped or sliced | 175 mL | 5.9 fl oz |
| Onions, fresh, diced | 175 mL | 5.9 fl oz |
| Breadcrumbs | 1 L | 4.2 cups |
| Balsamic Vinegar | 125 mL | 4.2 fl oz |
| Brown Gravy | 750 mL | 3.2 cups |
Method
- Preheat oven to 163°C (325°F).
- Arrange Pork Loin Chops on baking sheet.
- In large bowl, combine red peppers, green peppers and onions. Stir to combine. Add breadcrumbs. Add vinegar and stir to evenly moisten breadcrumbs. Using 60 ml (2- ounce) scoop, place one scoop of dressing one each pork chop.
- Drizzle each scoop of dressing with 30 ml (2 tbsp.) gravy. Cover baking sheets with foil.
- Bake for 20 to 25 minutes or until pork reaches 165°F (74°C).
Suggested Accompaniments
Garnish with chopped thyme. Serve with butternut squash slices and boiled potatoes. (nutritional analysis not included in totals).
Nutritional Info per 157 g / 5.5 oz
| Calories (25.3% from fat) | 243 kcal |
| Fat | 6.6 gm |
| Saturated Fat | 3.0 gm |
| Trans Fat | 0 gm |
| Cholesterol | 56 mg |
| Sodium | 227 mg |
| Carbohydrates | 16.3 gm |
| Dietary Fiber | 1.2 gm |
| Sugars | 1.4 gm |
| Protein | 27.5 gm |
| Vitamin A | 3 RE |
| Vitamin C | 10 mg |
| Calcium | 48 mg |
| Iron | 1.85 mg |
| Potassium | 516 mg |
| Phosphorous | 170 mg |