Recipe Details
Ingredients
-
1small headcabbage, shredded
-
4potatoes, peeled and sliced
-
salt to taste
-
1(10.75 ounce) can condensed cream of chicken soup
-
½(10.75 ounce) can water
-
1smallonion, diced
-
4pork chops
Cooking Directions
-
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
-
Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
-
Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
-
In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories370 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 3g |
15% |
| Cholesterol 42mg |
14% |
| Sodium 625mg |
27% |
| Total Carbohydrate 54g |
20% |
| Dietary Fiber 7g |
26% |
| Total Sugars 8g |
|
| Protein 22g |
|
| Vitamin C 76mg |
380% |
| Calcium 118mg |
9% |
| Iron 2mg |
11% |
| Potassium 1267mg |
27% |
* 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
Dish Photos
