Directions:
- In a large skillet, brown pork chops in 3 teaspoons oil on both sides.
- In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
- Meanwhile, place carrots in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat.
- Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.58 Kcal (1016 kJ) | ||
| Calories from fat | 90.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 14% | |
| Sodium | 929.02mg | 39% | |
| Potassium | 553.13mg | 12% | |
| Total Carbs | 21.65g | 7% | |
| Sugars | 14.77g | 59% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.8mg | 5% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 107.51 Kcal (450 kJ) | ||
| Calories from fat | 40.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 16% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 14% | |
| Sodium | 411.76mg | 39% | |
| Potassium | 245.16mg | 12% | |
| Total Carbs | 9.6g | 7% | |
| Sugars | 6.55g | 59% | |
| Dietary Fiber | 1.44g | 13% | |
| Protein | 7.15g | 32% | |
| Vitamin C | 3.2mg | 12% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 0.4mg | 5% | |
| Calcium | 33mg | 7% | |
* 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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