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Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings
Calories 788
Calories from Fat 572		(72%)
Amount Per Serving		%DV
	Total Fat 63.6g	97%
	Saturated Fat 21.9g	109%
	Monounsaturated Fat 22.6g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 164mg		54%
Sodium 459mg		19%
Potassium 743mg		21%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 1.0g	3%
	Sugars 3.1g
Protein 40.2g		80%
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Aunt Woofie's Meat-N-Rice Casserole

By: AuntWoofieWoof

"u" Wing It Pork Loin Chops

Recipe #21357 | 1¼ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tebo
Mar 4, 2002

As the name indicates, fix a sauce from ingredients in your fridge. You can make a luscious gravy from your fridge. Prepare ahead of time and cook when needed. A 1 inch chop is like a "mini" roast you can carve when cooked. Served with asparagus and a baked potato and dinner is done.

SERVES 4 (change servings and units)

Ingredients

2 (3/4 lb) pork loin chops, 1 inch thick
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1/2 cup sour cream
2 tablespoons horseradish
2 tablespoons grainy mustard or Dijon mustard
6 tablespoons ranch dressing
6 tablespoons dry red wine or white wine

Directions

1
Brown chops in oil in a frying pan.
2
Remove to casserole dish.
3
Saute onion and garlic over high heat for 2 minutes.
4
Add sour cream, horseradish, mustard, dressing and wine.
5
Heat for 3 minutes.
6
Pour over chops.
7
Bake in preheated 350°F oven for 1 hour or until done.

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Featured Reviews for This Recipe

From: Nonjay

On Jun 3, 2009

This was such a great last min meal - It got the highest rating from my teens ~ They loved it and licked the plate clean!!!! Thanks!!!!

0 people found this review helpful

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From: Chef #531353

On Jan 10, 2009

I can see the appeal of this; however, my husband absolutely hated it and I didn't like it much myself. Amazingly too . . this is one recipe that I didn't even change . . . I followed the recipe!

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From: Boxerwing

On Jan 10, 2004

This was the recipe I chose when I defrosted some pork loin chops, but hadn't yet gone to the grocery store. I had four chops, so I "kind of" doubled the ingredients. For the sauce I used the onion and garlic, 1 cup sour cream, 4 tblsp. mild grainy mustard, decreased the horseradish to only 1 tblsp. (I am not fond of too much horseradish), 1/3 cup ranch dressing, and 1/3 cup chicken broth (no wine ) I followed the procedure exactly. The sauce was a bit "broken" at the end of the cooking, but a quick whisking fixed it. The sauce was nice and tangy; almost lemony, and the chops were lovely and tender. I served them sliced with some of the sauce over buttered egg noodles with a side of squash. These also reheated very well. Great dish!

3 people found this review helpful

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From: Derf

On Feb 4, 2005

As usual with your recipes Tebo, we really enjoyed these chops!! I followed it except I added 1/2 cup of applesauce I needed to use up. It worked out lovely and seemed to compliment the horseradish and mustard (which we love). This one will be going in the hard copy for future use, thanks for sharing.

2 people found this review helpful

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