Directions:
- Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.)
- Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162 Kcal (678 kJ) | ||
| Calories from fat | 77.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 50.8mg | 17% | |
| Sodium | 112.06mg | 5% | |
| Potassium | 205.56mg | 4% | |
| Total Carbs | 6.11g | 2% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 14.3g | 29% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.6mg | 3% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.51 Kcal (622 kJ) | ||
| Calories from fat | 71.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.92g | 13% | |
|---|---|---|---|
| Cholesterol | 46.57mg | 17% | |
| Sodium | 102.72mg | 5% | |
| Potassium | 188.44mg | 4% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 2.93g | 13% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 13.11g | 29% | |
| Vitamin C | 15.2mg | 28% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.3mg | 3% | |
* 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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