Pork Chops Sarrento

1. Combine spaghetti sauce mix, water, undrained mushrooms, salt and pepper.

2. Saute chops in hot olive oil until golden; pour off oil.

3. Add spaghetti sauce mixture, simmering covered 40 minutes or until fork tender, stirring occasionally.

4. Add green pepper to sauce; simmer covered for 10 minutes.

5. Top each chop with cheese slice; heat until melted.

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Nutrient	Quantity
Total fats	40.7445 g
Protein	539.2573 g
Carbohydrates	3.8013 g
Energy	2675.7287 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6747 g
Water	2559.2821 g
Aspartic acid	0.162 g
Calcium, Ca	3230.471 mg
Lutein + zeaxanthin	254.9505 g
Fiber, total dietary	1.4035 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	155.7025 g
Niacin	30.2819 mg
Vitamin A, RAE	829.4771 g
Arginine	0.0218 g
Riboflavin	4.1017 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.1517 g
Sodium, Na	1866.6745 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7472 g
Total lipid (fat)	40.7445 g
Manganese, Mn	0.1636 mg
Fructose	0.8301 g
Proline	0.0259 g
Fatty acids, total saturated 16:0	5.5364 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0815 g
Choline, total	1772.22 mg
Sugars, total	1.7797 g
Serine	0.0424 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.4871 g
Fatty acids, total saturated 20:4 undifferentiated	1.4144 g
Vitamin B-6	3.4315 mg
Selenium, Se	456.9892 g
Ash	33.339 g
Fatty acids, total saturated 18:1 undifferentiated	21.2378 g
Pantothenic acid	0.0813 mg
Phenylalanine	0.0707 g
Copper, Cu	6.8919 mg
Betaine	0.1522 mg
Thiamin	3.3068 mg
Retinol	816.0019 g
Methionine	0.0058 g
Iron, Fe	38.5387 mg
Carbohydrate, by difference	3.8013 g
Phosphorus, P	4911.7196 mg
Folate, total	415.4986 g
Tocopherol, gamma	0.2618 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6256 g
Lycopene	0.115 g
Alanine	0.0301 g
Cholesterol	1360.0031 mg
Valine	0.0297 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.5773 g
Glycine	0.0247 g
Carotene, alpha	15.609 g
Glucose (dextrose)	0.8598 g
Fatty acids, total saturated 14:0	0.0546 g
Zinc, Zn	27.3386 mg
Isoleucine	0.0199 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	7.5168 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0324 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	2996.9514 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3264 g
Folate, DFE	415.4986 g
Tryptophan	0.0092 g
Vitamin C, total ascorbic acid	59.496 mg
Phytosterols	66.859 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0117 g
Vitamin B-12	27.2001 g
Vitamin K (phylloquinone)	25.3913 g
Fatty acids, total saturated	7.2335 g
Histidine	0.0083 g
Fatty acids, total monounsaturated	22.1032 g
Threonine	0.028 g
Folate, food	415.4986 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	5.3238 g
Vitamin E (alpha-tocopherol)	17.7543 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.8976 g
Magnesium, Mg	555.9332 mg
Lysine	0.0303 g
Potassium, K	6393.4259 mg
Cystine	0.0097 g
Fluoride, F	254.3526 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 package	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Mushroom	1 can	0	0	0
Cold water	1.5 1/2	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
green pepper	1	14.8	3.4336	0.1258
spaghetti sauce mix	1 envelope	2420.8055	0	13.6
seasoning salt	0.5 teaspoon	2420.8055	0	13.6
pork loin chop	6	2420.8055	0	13.6