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Spicy Poblano Stuffed Pork Chops
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Nutrition Facts
Serving Size 317 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 400 mg 17%
Total Carbohydrate 40 g 13%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 24 g
Vitamin A 45% • Iron 4%
Vitamin C 30% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Poblano Stuffed Pork Chops
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Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

16 Oz H-E-B Steamable Frozen Rice with Corn & Poblano
4 bone-in pork chops, thick sliced
1 Tsp H-E-B Texas Originals Brisket Rub Spice Blend
1 Tbsp Hill Country Fare Canola Oil
16 Oz H-E-B Corn Poblano Chowder
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Instructions

1
Heat oven to 450°F.
2
Spray a 13 X 9-inch baking pan with non-stick cooking spray and set aside.
3
Prepare the frozen rice according to package directions in the microwave oven (5 minutes) and evenly spread in the bottom of the prepared baking dish; set aside.
4
Meanwhile, season both side of the pork chops with the brisket rub.
5
Heat a large skillet over medium heat for 3 minutes. Add the oil and pan fry the pork chops on each side for 2 minutes.
6
Arrange the pork chops on top of the rice and top with the H-E-B Corn Poblano Soup.
7
Bake the pork chops, uncovered on the center oven rack for 15 minutes.

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