Baked Pork Chops
Green and red peppers top these festive pork chops.
- Yield
- 6 servings
- Serving size
- 1 pork chop, 1/6 of recipe (196g)
- Rating
- 3.53 of 5 (217 ratings)
Food groups
- Protein Foods: 5 ounces
- Vegetables: 1/4 cups
Ingredients
- 6 pork chops, lean center-cut, 1/2-inch thick
- 1 medium onion, thinly sliced
- 1/2 cup medium green pepper, chopped
- 1/2 cup medium red pepper, chopped
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Trim fat from pork chops.
- Place chops in a 13x9 inch baking pan.
- Spread onion and peppers on top of chops.
- Sprinkle with pepper and salt.
- Refrigerate for 1 hour.
- Preheat oven to 375 °F. Cover pan and cook 30 minutes.
- Uncover, turn chops and re-cover with onions and peppers, and continue cooking for an additional 15 minutes or until internal temperature reaches 145 °F. Garnish with fresh parsley.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 268.15 |
| Total Fat | 8.81 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 104.39 mg |
| Carbohydrates | 3.95 g |
| Dietary Fiber | 0.72 g |
| Total Sugars | 1.96 g |
| Added Sugars included | 0 g |
| Protein | 41.66 g |
| Calcium | 17 mg |
| Potassium | 719 mg |
| Sodium | 283.92 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 45 mg |
| Phosphorus | 392 mg |
| Selenium | 71 mg |
| Zinc | 3 mg |
| Vitamin A | 20 mcg |
| Vitamin B6 | 1 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 31 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 2 mcg |
| Folate | 8 mcg |
| Thiamin | 1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 13 mg |
| Choline | 118 mg |
Recipes you may also like
- Turkey and Cucumber Sandwich
- Slow-Cook Barbecue
- Tuna Veggie Picnic Sandwich
- White Chili
- Black Beans
- Sarah’s Spicy Curry Turkey Soup
- Potato Beef Casserole
- Vegetarian Chili
Source
Recipe by: Heart Healthy Home Cooking: African American Style — US Department of Health and Human Services — National Heart, Lung, and Blood Institute
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-pork-chops. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.