Fill your kitchen with the aroma of sweet chili sauce and bubbling onions from this hearty meal with family appeal.
- Portion size 4 servings
Ingredients
Method
Trim any excess fat from chops. Sprinkle with pinch each salt and pepper.
In large ovenproof skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown chops, about 5 minutes per side. Drain off fat. Transfer to plate. Add onions to skillet and reduce heat to medium; cook, stirring often, for 5 to 10 minutes or until browned. Return chops to pan along with potatoes. Combine chili sauce, 1/2 cup (125 mL) water and mustard; pour over top.
Cover skillet and bake in 375ºF (190ºC) oven for 1 hour. Uncover and bake for 10 to 15 minutes longer or until sauce is thickened and pork and potatoes are tender.
Nutritional facts <b>Per serving:</b> about
- Sodium 1001 mg
- Protein 28 g
- Calories 387.0
- Total fat 14 g
- Cholesterol 60 mg
- Saturated fat 4 g
- Total carbohydrate 38 g
%RDI
- Iron 11.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 32.0
