Directions:
- Brown pork chops in hot shortening in a large skillet. Remove chops from skillet; drain.
- Place pork chops in a well greased 2 1/2-quart shallow baking dish. Place an acorn squash ring on top of each chop. Fill center of each ring with three apricots and two prunes. Sprinkle pork chops with salt.
- Combine orange rind and juice; pour over chops. Cover and bake at 350° for 1 hour and 15 minutes or until pork chops are tender; baste occasionally with pan drippings . Transfer chops to a warmed serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 596.52 Kcal (2498 kJ) | ||
| Calories from fat | 181.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 31% | |
|---|---|---|---|
| Cholesterol | 133.81mg | 45% | |
| Sodium | 422.91mg | 18% | |
| Potassium | 2577.18mg | 55% | |
| Total Carbs | 53.83g | 18% | |
| Sugars | 8.81g | 35% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 52.65g | 105% | |
| Vitamin C | 69.8mg | 116% | |
| Iron | 6.9mg | 38% | |
| Calcium | 193.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 83.44 Kcal (349 kJ) | ||
| Calories from fat | 25.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 31% | |
|---|---|---|---|
| Cholesterol | 18.72mg | 45% | |
| Sodium | 59.16mg | 18% | |
| Potassium | 360.5mg | 55% | |
| Total Carbs | 7.53g | 18% | |
| Sugars | 1.23g | 35% | |
| Dietary Fiber | 1.33g | 38% | |
| Protein | 7.36g | 105% | |
| Vitamin C | 9.8mg | 116% | |
| Iron | 1mg | 38% | |
| Calcium | 27.1mg | 19% | |
* 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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