Herb Balsamic Pork Chops

1. Coat small casserole dish with Olive oil.

2. Add balsamic and herbs and stir to evenly distribute. Drag pork chops through mixture to evenly coats both sides and leave bothe in dish and cover and return to refrigerator.

3. Marinate 1 hour turning the pork chops once.

4. Preheat oven to 350°

5. Cook covered for 30 minutes. Turn the pork chops and return to the oven uncovered for 20 minutes. (Cooking time will be longer for thicker chops).

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Nutrient	Quantity
Total fats	15.2785 g
Protein	67.5349 g
Carbohydrates	3.2293 g
Energy	438.6502 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1736 g
Water	281.7091 g
Aspartic acid	0.0073 g
Calcium, Ca	415.5547 mg
Lutein + zeaxanthin	74.8625 g
Fiber, total dietary	0.309 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	75.8435 g
Niacin	3.7817 mg
Vitamin A, RAE	109.595 g
Arginine	0.0029 g
Riboflavin	0.518 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0424 g
Glutamic acid	0.0068 g
Sodium, Na	235.532 mg
Fatty acids, total saturated 16:1 undifferentiated	0.221 g
Total lipid (fat)	15.2785 g
Manganese, Mn	0.065 mg
Fructose	1.1811 g
Proline	0.0026 g
Fatty acids, total saturated 16:0	1.8504 g
Fatty acids, total saturated 8:0	0.0005 g
Choline, total	221.1916 mg
Sugars, total	2.396 g
Serine	0.0024 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.3854 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.4172 mg
Selenium, Se	57.124 g
Ash	4.2173 g
Fatty acids, total saturated 18:1 undifferentiated	9.8804 g
Pantothenic acid	0.0145 mg
Phenylalanine	0.0031 g
Copper, Cu	0.8686 mg
Betaine	0.0188 mg
Thiamin	0.4094 mg
Retinol	102 g
Methionine	0.0009 g
Iron, Fe	5.2587 mg
Carbohydrate, by difference	3.2293 g
Phosphorus, P	617.615 mg
Folate, total	53.3675 g
Tocopherol, gamma	0.1141 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.0032 g
Cholesterol	170 mg
Valine	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	1.4359 g
Glycine	0.003 g
Glucose (dextrose)	1.2115 g
Fatty acids, total saturated 14:0	0.0081 g
Zinc, Zn	3.4531 mg
Isoleucine	0.006 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	2.0179 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0077 g
Vitamin A, IU	491.7598 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	53.3675 g
Tryptophan	0.0023 g
Vitamin C, total ascorbic acid	2.345 mg
Phytosterols	30.209 mg
Galactose	0.0036 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0018 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	13.9631 g
Fatty acids, total saturated	2.3261 g
Histidine	0.0013 g
Fatty acids, total monounsaturated	10.161 g
Threonine	0.0044 g
Folate, food	53.3675 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.6095 g
Vitamin E (alpha-tocopherol)	3.6478 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	73.4615 mg
Lysine	0.0042 g
Potassium, K	816.9498 mg
Cystine	0.0007 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Rosemary	0.5 tablespoon	1.1135	0.176	0.0498
Basil	0.5 tablespoon	0.3047	0.0351	0.0085
salt pepper	0	302.6	0	1.7
thyme	0.5 tablespoon	1.212	0.2934	0.0202