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    You are in: Home / Recipes / Hawaiian Appled Pork Chops With Carrots Recipe
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    Hawaiian Appled Pork Chops With Carrots

    Average Rating:

    3 Total Reviews

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    • on August 28, 2007

      I left out the apples. (personal preference) I thought the recipe was tasty, but very mild flavor wise. There was plenty of sauce and the pork chops were falling apart tender, andthe vegetables were colorful. I served this on crunchy chow mein noodles. I used an electric skillet to prepare this recipe. Thank you for your RSC entry!

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    • on August 24, 2007

      Quite tasty. Everyone had seconds. But I think the cooking time is excessively long. I shorted it 15-20 minutes because the carrots and onions were done and we didn’t want them mushy. And even so, the boneless loin chops I had were starting to dry out. IMO, it would be a better balance of flavors with less vinegar and more soy sauce.

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    • on August 24, 2007

      I found the pork dry. It would have been nice to brine it first. Recipe didn`t state how much oil so I browned in 1 tablespoon oil)and remove and keep the pork under foil while making the veggies and sauce. The sauce was very watery and I did end up adding 1 heaping tablespoon of cornstarch to the liquid to thicken slightly and to glaze. I did use 1 pound pork / 4 boneless chops. I did enjoy the tang but found it to sweet even though I added less brown sugar. I think cubes of pork would have been nice in this and served over rice. Thanks.

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    Nutritional Facts for Hawaiian Appled Pork Chops With Carrots

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.1
     
    Calories from Fat 131
    26%
    Total Fat 14.6 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 75.0 mg
    25%
    Sodium 645.7 mg
    26%
    Total Carbohydrate 68.6 g
    22%
    Dietary Fiber 4.6 g
    18%
    Sugars 57.0 g
    228%
    Protein 24.8 g
    49%

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