Pork Chops with Chestnuts, Onions, and Dried Plums
Source: Better Homes and Gardens
Gallery
Credit: Andy Lyons
Recipe Summary
Ingredients
Directions
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The U.S. Department of Agriculture has dropped pork's final cooking temperature from 160°F to 145°F. This is big news for lean pork, which can easily dry out when cooked to 160°F. While there may be a pink tinge to the meat at 145°F, it is completely safe. (Do let pork cooked to 145°F stand for 3 minutes before serving.) You can always cook the pork to 155°F for a less pink center.
Nutrition Facts
Per Serving:
575 calories; fat 31g; cholesterol 115mg; saturated fat 11g; carbohydrates 30g; mono fat 14g; poly fat 3g; insoluble fiber 1g; sugars 13g; protein 38g; vitamin a 243IU; vitamin c 11.2mg; thiamin 0.9mg; riboflavin 0.5mg; niacin equivalents 7.9mg; vitamin b6 0.8mg; folate 32.3mcg; vitamin b12 0.8mcg; sodium 369mg; potassium 828mg; calcium 30.3mg; iron 2mg.