LO SOD/LO PRO PORK CHOPS/SYRUP (288)    RECIPE (114)

• PORK CHOPS, BONELESS
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   PORK, CENTER LOIN, TOT ED, ROASTED
  NUTRIENT AMOUNT IN LBS.:   1.62
• ONION POWDER
  QUANTITY:   .01042
  ASSOCIATED NUTRIENT:   ONION POWDER
  NUTRIENT AMOUNT IN LBS.:   .01042
• PEPPER, BLACK, GROUND
  QUANTITY:   .01042
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01042
• SALAD OIL
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   OIL, VEGETABLE SAFFLOWER, SALAD OR COOKING, OLEIC
  NUTRIENT AMOUNT IN LBS.:   .1201947
• LEMON JUICE
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   LEMON JUICE, CND OR BOTTLED
  NUTRIENT AMOUNT IN LBS.:   .06722067
• SYRUP, CORN
  QUANTITY:   .01172
  ASSOCIATED NUTRIENT:   SYRUP, TABLE BLEND, CHIEFLY CORN, LIGHT AND DARK
  NUTRIENT AMOUNT IN LBS.:   .1250524
• WATER, TAP
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   WATER

1) SPRINKLE PORK CHOPS WITH ONION POWDER AND PEPPER.  SAUTE CHOPS IN
   OIL UNTIL BROWNED.  PAN PORK CHOPS INTO SMALL BAKING PAN.
2) COMBINE LEMON JUICE, SYRUP AND WATER.  ADD DRIPPINGS FROM SKILLET
   AND BLEND THOROUGHLY.  POUR OVER PORK CHOPS, COVER AND BAKE AT
   450 F DEGREES FOR 25 MINUTES.  REDUCE HEAT TO 350 F DEGREES AND
   CONTINUE BAKING FOR 10 MINUTES OR UNTIL DONE.