Recipe Details
Ingredients
-
1 1/2poundspork chops
-
1teaspoongarlic powder, or to taste
-
salt and pepper to taste
-
1onion, chopped
-
1/4cupwater, or as needed
-
1large headcabbage, cut into squares
-
1poundlarge egg noodles
-
1tablespoonbutter
Cooking Directions
-
Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
-
Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
-
Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
-
Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories280 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 4g |
21% |
Cholesterol 92mg |
31% |
Sodium 100mg |
4% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 1g |
4% |
Total Sugars 1g |
|
Protein 25g |
50% |
Vitamin C 8mg |
8% |
Calcium 40mg |
3% |
Iron 2mg |
9% |
Potassium 376mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved