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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Pork Chops

Source: Food Stamp Nutrition Connection

A low-carb, Southern pork-chop dish for the nutritionally conscious.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	201.1

Total Carbs	4.3 g

Dietary Fiber	1.0 g

Sugars	2.6 g

Total Fat	10.8 g

Saturated Fat	4.0 g

Unsaturated Fat	0.9 g

Potassium	400.4 mg

Protein	21.4 g

Sodium	425.2 mg

Dietary Exchanges 10.8 Fat, 0.6 Vegetables, 3.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each boneless pork chops 1.0
1 each medium onions 0.5
0 1/2 cup medium green bell peppers 0.5
0 1/2 cup chopped red bell peppers 0.125
0.125 tsp black pepper 0.25
0 1/4 tsp salt 1.0
1 each parsley sprigs

Directions

Preheat oven to 375 degrees F.
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.
Cover pan and bake 30 minutes.
Uncover, turn chops, and continue baking for an additional 15 minutes or until no pink remains. Garnish with fresh parsley.