Baked Pork Chops and Rice
From Our favorite recipes (Stake Relief Society, 1954), 1954
Add boiling water as tomato juice evaporates in baking so the chops, rice, and onions are covered at all times.
Presented as published in 1954. 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
1515Calories
238 gProtein
17 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1515 kcal
Protein238 g
Carbohydrates17 g
Fiber7.2 g
Sugars16 g
Total Fat57 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol584 mg
Sodium431 mg
Potassium5146 mg
Calcium102 mg
Iron5.9 mg
Magnesium304 mg
Phosphorus2203 mg
Zinc14 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.2 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate89 mcg
Choline40 mg
Caffeine0 mg
Water1289 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 10. The excerpt below is the record exactly as published.
BAKED PORK CHOPS AND RICE 6 pork chops (shoulder or rib) 1 qt. tomatoes 1 package of rice Salt & pepper to taste 6 onions
Cook this with the app: pantry check, scaling, and the assistant.