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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 4 servings |
||
| Calories 761 | ||
| Calories from Fat 537 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 59.7g | 91% | |
| Saturated Fat 21.5g | 107% | |
| Monounsaturated Fat 25.2g | ||
| Polyunsaturated Fat 7.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 194mg | 64% | |
| Sodium 450mg | 18% | |
| Potassium 809mg | 23% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.5g | ||
| Protein 51.0g | 102% | |
From: libbysnax
On Oct 30, 2006
Great recipe! I used the white wine option for the sauce. I added some milk when I noticed that the sauce was turning out to be very thin. The chops were delicious!
From: HeidiSue
On Dec 29, 2004
FABULOUS! Here's what I did- I love lots of sauce, so I doubled it and used 3/4 cup of chicken broth, 3/4 cup of sherry and 1 1/2 cups of heavy cream. I used thyme and also added some dry mustard. It was to die for, very delicate! My pork chops were a little thick (costco). Next time I will use a pork loin and slice it into medalions and serve it over wild rice. Thank you so much.
From: Andrea
On Jan 13, 2002
I tried the creamed version using cream and tarragon (variation at the bottom of the recipe) and it was most delicious. I will definitely make it again.
From: Tristanny
On Jan 2, 2002
This was a big hit at my dinner party, however, I felt there didn't seem to be a big flavor. Maybe they should be marinated to pick up more of the taste.
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