Baked Pork Chops

1. Preheat oven to 375°F.

2. Trim fat from pork chops. Place chops in a 13 by 9-inch baking pan.

3. Spread onion and peppers on top of chops.

4. Sprinkle with pepper and salt.

5. Refrigerate for 1 hour.

6. Cover pan and bake 30 minutes.

7. Uncover, turn chops, and continue baking for an additional 15 minutes or until no pink remains.

8. Garnish with fresh parsley.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	262.3946 g
Protein	513.3121 g
Carbohydrates	43.3837 g
Energy	4634.7039 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4684 g
Water	2116.5549 g
Aspartic acid	0.4737 g
Calcium, Ca	425.5485 mg
Lutein + zeaxanthin	791.5002 g
Fiber, total dietary	4.3342 g
Carotene, beta	557.4512 g
Niacin	1.4215 mg
Vitamin A, RAE	49.4876 g
Arginine	0.2074 g
Riboflavin	0.1156 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Glutamic acid	0.6304 g
Sodium, Na	10301.1138 mg
Fatty acids, total saturated 16:1 undifferentiated	6.8042 g
Total lipid (fat)	262.3946 g
Manganese, Mn	0.4098 mg
Fructose	2.2541 g
Proline	0.1004 g
Fatty acids, total saturated 16:0	60.2484 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	1.1711 g
Choline, total	19.015 mg
Sugars, total	18.0493 g
Serine	0.1245 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	34.0366 g
Vitamin B-6	0.6792 mg
Selenium, Se	0.9391 g
Ash	45.7329 g
Fatty acids, total saturated 18:1 undifferentiated	113.8033 g
Pantothenic acid	0.3639 mg
Phenylalanine	0.1438 g
Copper, Cu	2.9143 mg
Betaine	0.2101 mg
Thiamin	0.1474 mg
Methionine	0.0257 g
Iron, Fe	17.6143 mg
Carbohydrate, by difference	43.3837 g
Phosphorus, P	79.5042 mg
Folate, total	45.6489 g
Tocopherol, gamma	0.0189 mg
Lycopene	0.0575 g
Alanine	0.1132 g
Cholesterol	1415.2352 mg
Valine	0.1145 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	20.6395 g
Glycine	0.1066 g
Carotene, alpha	42.6795 g
Glucose (dextrose)	3.0319 g
Fatty acids, total saturated 14:0	2.9998 g
Zinc, Zn	41.3063 mg
Isoleucine	0.0832 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	22.8364 g
Leucine	0.136 g
Tocotrienol, alpha	0.0464 mg
Vitamin A, IU	993.4226 IU
Folate, DFE	45.6489 g
Tryptophan	0.044 g
Vitamin C, total ascorbic acid	222.0803 mg
Phytosterols	23.4695 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Tyrosine	0.0572 g
Vitamin K (phylloquinone)	16.9236 g
Fatty acids, total saturated	98.1027 g
Histidine	0.0541 g
Fatty acids, total monounsaturated	120.6076 g
Threonine	0.1061 g
Folate, food	45.6489 g
Cryptoxanthin, beta	35.2869 g
Vitamin E (alpha-tocopherol)	0.8181 mg
Magnesium, Mg	607.7289 mg
Lysine	0.1395 g
Potassium, K	8891.6268 mg
Cystine	0.0422 g
Fluoride, F	2.7983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Onion	1	44	10.274	0.11
black pepper	0 teaspoon	0.7216	0.1839	0.0094
red pepper	0.5 cup	30	6.6075	0.33
green pepper	0.5 cup	14.9	3.4568	0.1267
center pork chop	6	4545.0823	22.8615	261.8185