Pork Chops and Rice
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
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
500Calories
13 gProtein
108 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein13 g
Carbohydrates108 g
Fiber13 g
Sugars9.2 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7021 mg
Potassium2029 mg
Calcium140 mg
Iron4.9 mg
Magnesium126 mg
Phosphorus289 mg
Zinc2.2 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C921 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate381 mcg
Choline20 mg
Caffeine0 mg
Water1329 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.
PORK CHOPS AND RICE 13 C. Rice «2 Tb. Fat 3 tsp. Salt & Pepper ; C, onion, chopped 1 large can Tomatoes C, Water 4 C. Green Pepper, 1 tsp. A-l Sauce chopped (optional ) Method: Brown pork chops, remove from pan and salt (1 tsp. of the salt). Brown rice in fat until golden brown. Add remaining ingredients. Put chops on top and cover, Bake at 350° for 30 to 45 Minutes. - Kay Cohee — ae GUMBO PORK CHOPS 4, Loin Pork Chops, floured and browned. Spread with prepared mustard. Place in casserole and cover with Heinz Gumbo Creole Soup and bake until tender, ~- Carrie H. Wragg - BAKED PORK CHOPS 4, Pork Chops Salt and Pepper
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