- turning once. Serve with pork chops. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 4 carrot halves equals 326 calories, 13 g fat (4 g saturated fat), 63 mg cholesterol, 897 mg sodium, 23 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.