Raspberry-Glazed Pork Chops with Pickled Onions
Source: EatingWell Magazine, July/August 2007
Make Ahead Tip: Brine pork chops (Step 1) for up to 8 hours. The brined chops, patted dry, can be wrapped in plastic and refrigerated for up to 2 days.
308 calories; protein 25.4g 51% DV; carbohydrates 22.9g 7% DV; exchange other carbs 1.5; dietary fiber 6.6g 26% DV; sugars 13.1g; fat 10.7g 16% DV; saturated fat 2.5g 12% DV; cholesterol 75mg 25% DV; vitamin a iu 42.5IU 1% DV; vitamin c 26.5mg 44% DV; folate 24.9mcg 6% DV; calcium 66.2mg 7% DV; iron 1.6mg 9% DV; magnesium 52.4mg 19% DV; potassium 565.7mg 16% DV; sodium 258.2mg 10% DV; thiamin 0.6mg 61% DV; added sugar 7g.
1 fruit, 1 vegetable, 3 1/2 lean meat