Baked Pork Chops

Name: Baked Pork Chops
Ingredients: 4, Pork Chops; Salt and Pepper; 1 10% oz. can Vegetable Soup; 1 104 oz. can Tomato Soup; 2 Eggs, slightly beaten; 3/4 G. Cracker Crumbs

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Serves 4.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1439Calories

177 gProtein

72 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1439 kcal

Protein177 g

Carbohydrates72 g

Fiber3 g

Sugars3 g

Total Fat49 g

Saturated Fat3.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol762 mg

Sodium542 mg

Potassium2880 mg

Calcium112 mg

Iron9 mg

Magnesium201 mg

Phosphorus1678 mg

Zinc11 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C2 mg

Vitamin A187 mcg

Vitamin E1.9 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.6 mg

Folate168 mcg

Choline315 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 44. The excerpt below is the record exactly as published.

BAKED PORK CHOPS 4, Pork Chops Salt and Pepper 1 10% oz. can Vegetable 1 104 oz. can Tomato Soup Soup 2 Eggs, slightly beaten 3/4 G. Cracker Crumbs

Cook this with the app: pantry check, scaling, and the assistant.