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Baked Pork Chops

Baked Pork Chops – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 115 minServes 6MediumGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 6 pork chops, lean center-cut, 1/2-inch thick
  • 1 medium onion, thinly sliced
  • ½ cup medium green pepper, chopped
  • ½ cup medium red pepper, chopped
  • ⅛ tsp black pepper
  • ¼ tsp salt

Method

  1. Trim fat from pork chops. Place chops in a 13x9 inch baking pan.
  2. Spread onion and peppers on top of chops. Sprinkle with pepper and salt. Refrigerate for 1 hour.
  3. Preheat oven to 375 °F.
  4. Cover pan and cook 30 minutes.
  5. 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.
  6. Garnish with fresh parsley.

Learn more about: Onions Bell Peppers

Nutrition per serving

Serving size: 1 pork chop, 1/6 of recipe (196g)

  • Total Calories: 225
  • Total Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 88 mg
  • Sodium: 182 mg
  • Carbohydrates: 3 g
  • Dietary Fiber: 1 g
  • Total Sugars: 2 g
  • Protein: 38 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
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