Pork Chops Supreme Recipe

Dec 05, 2011 @ 5:51 PM
Posted by Colman Andrews, Editor

Nutrition

Cal/Serving: 537
Daily Value: 27%
Servings: 4

Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	18g	28%
Saturated	6g	30%
Trans	0g	0%
Carbs	44g	15%
Fiber	1g	5%
Sugars	3g	0%
Protein	45g	91%
Cholesterol	137mg	46%
Sodium	199mg	8%
Calcium	73mg	7%
Magnesium	78mg	19%
Potassium	920mg	26%
Iron	2mg	12%
Zinc	4mg	28%
Vitamin A	181IU	4%
Vitamin C	7mg	12%
Thiamin (B1)	1mg	68%
Riboflavin (B2)	0mg	25%
Niacin (B3)	14mg	72%
Vitamin B6	2mg	77%
Folic Acid (B9)	23µg	6%
Vitamin B12	1µg	18%
Vitamin D	1µg	0%
Vitamin E	1mg	3%
Vitamin K	9µg	11%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	2g	0%

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“A good cook is one of the necessities of life. Being a bachelor in Hollywood, I soon tired of restaurant cooking and together with my friend, John Swope, set out to find the finest cook obtainable. Eventually, we found her. She has been with us ever since. It’s quite difficult to single out one of her countless recipes and state that this one dish is better than all the rest. If I have a favorite, however, it is a certain way she has of serving pork chops.” — James Stewart

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INGREDIENTS

1 cup rice
4 pork chops
1 cup chopped celery
1 onion, diced
1 can tomato purée

DIRECTIONS

Boil the rice. Place to 1 side and brown the pork chops on either side. Remove the chops and add to the grease in the pan the celery and onion. Brown this mixture and then return the pork chops to the pan.

Place a mound of the cooked rice on each chop and over this sprinkle the browned celery and onion. Cover the entire mixture with a large can of purée tomato and bake in a moderate oven 350 degrees for 1 hour.