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Pork Chops with Fennel and Carrots
MARTHA STEWART10Ingredients
55Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 fennel bulbs (1 1/2 pounds, trimmed and cut into 1/2-inch wedges)
- 1 lb. carrots (about 10 medium, trimmed and halved lengthwise)
- 1 red onion (large, cut into 1-inch wedges, root end left intact)
- 12 garlic cloves (peeled)
- 5 Tbsp. fresh oregano leaves (chopped)
- 6 Tbsp. extra-virgin olive oil
- coarse salt
- Coarse salt and ground pepper
- 6 pork loin chops (bone-in, 1 inch thick; 6 to 8 ounces each)
- lemon wedges (for serving)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium1110mg46% |
| Potassium2700mg77% |
| Protein75g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber12g48% |
| Sugars7g |
| Vitamin A380% |
| Vitamin C80% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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