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Baked Pork Chops

Baked Pork Chops
This Recipe Is:

WebMD Recipe

  • center-cut pork chops, trimmed of visible fat
  • 2 tablespoons
    prepared mustard
  • 1/2 teaspoon
    crushed or minced garlic
  • 1/4 cup
    unbleached flour
  • 1 can
    low-calorie/low-sodium chicken and rice soup, (10 1/2 ounce)
  1. Blend mustard and garlic together in a small dish. Add flour to a shallow dish. Spread both sides of pork chops with mustard mixture; dip both sides of pork chops into flour.
  2. Heat a nonstick frying pan over medium heat and coat generously with canola cooking spray. Set pork chops in the pan and let them brown. Flip chops to other side and continue cooking until nicely browned on second side.
  3. Place chops in a 9 x 9-inch baking dish. Open soup can and pour broth into a measuring cup, reserving rice. Spoon rice evenly over the top of chops. Add 1/2 cup of water to broth and pour around chops. Sprinkle paprika over rice. Bake in oven about 45 minutes (or until chops are cooked throughout). Liquid left in pan can be used as gravy. If liquid is not thick enough, thicken with a teaspoon or two of flour.
Nutritional Information

Makes: 4 servings
  • Calories275
  • Protein36 g
  • Carbohydrates8 g
    • Dietary fiber1.5 g
  • Fat9.5 g
    • Saturated fat3.4 g
  • Cholesterol95 mg
  • Sodium337 mg
  • Calories from Fat34%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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