6 Points Plus - Hungarian Style Pork Chops With Baby Spinach Recipe
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Directions:
- Place the pork chops between 2 sheets of wax paper. Pound to 1/4-inch thickness using the smooth side of a meat mallet.
- Season chops with salt & pepper.
- Spray large nonstick skillet with nonstick spray, and set over medium-high heat.
- Add chops and cook until browned, about 2 min on each side.
- Transfer to plate and keep warm.
- Add broth to skillet, scraping up any browned bits from the bottom of the pan.
- Stir in onion powder and spinach.
- Reduce heat and simmer, covered, about 1 minute.
- Stir in cream and paprika; cook until heated through, about 30 seconds (do not let boil).
- Slip the pork chops and any accumlutated juices into the sauce, stirring well until blended.
- 6 Points plus yields 1 chop and 1/3 cup sauce with spinach. Yields 4 points on old WW points plan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.65 Kcal (2695 kJ) | ||
| Calories from fat | 140.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 24% | |
|---|---|---|---|
| Cholesterol | 320.19mg | 107% | |
| Sodium | 665.82mg | 28% | |
| Potassium | 2199.26mg | 47% | |
| Total Carbs | 4.24g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 108.33g | 217% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.6mg | 37% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 112.28 Kcal (470 kJ) | ||
| Calories from fat | 24.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 24% | |
|---|---|---|---|
| Cholesterol | 55.85mg | 107% | |
| Sodium | 116.14mg | 28% | |
| Potassium | 383.63mg | 47% | |
| Total Carbs | 0.74g | 1% | |
| Sugars | 0.07g | 2% | |
| Dietary Fiber | 0.35g | 8% | |
| Protein | 18.9g | 217% | |
| Vitamin C | 1.8mg | 17% | |
| Iron | 1.2mg | 37% | |
| Calcium | 14.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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