Directions:
- In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.47 Kcal (2058 kJ) | ||
| Calories from fat | 334.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.21g | 57% | |
|---|---|---|---|
| Cholesterol | 107.9mg | 36% | |
| Sodium | 50.12mg | 2% | |
| Potassium | 325.69mg | 7% | |
| Total Carbs | 16.93g | 6% | |
| Sugars | 13.22g | 53% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 21.42g | 43% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 2.7mg | 15% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 247.77 Kcal (1037 kJ) | ||
| Calories from fat | 168.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.76g | 57% | |
|---|---|---|---|
| Cholesterol | 54.4mg | 36% | |
| Sodium | 25.27mg | 2% | |
| Potassium | 164.19mg | 7% | |
| Total Carbs | 8.53g | 6% | |
| Sugars | 6.66g | 53% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 10.8g | 43% | |
| Vitamin C | 11.8mg | 39% | |
| Iron | 1.4mg | 15% | |
| Calcium | 20.8mg | 4% | |
* 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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