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Orange-Dijon Pork Chops
1. Combine marmalade, orange juice and
mustard in a small bowl; set aside.
2. In a large skillet, heat oil over medium
heat. Brown pork chops on one side. Flip
pork chops and pour marmalade mixture
into skillet
3. Bring to a boil. Reduce heat to low. Sim-
mer, uncovered, about 7 minutes or until
internal temperature reaches 145 de-
grees. Remove pork chops from skillet
and keep warm
4. While pork rests for 5 minutes, let sauce
simmer until slightly thickened, stirring
occasionally.
Serve pork chops with orange sauce.
Council Bluffs Edition E•Newsletter
January 22, 2017
L O C A L A D H I G H L I G H T S
Ingredients
1/2 c. Hy-Vee
orange
marmalade
1/4 c. Hy-Vee
orange juice
3 tbsp
Hy-Vee Dijon
mustard
1 tsp Hy-Vee
Select olive
oil
4 (4 oz each)
boneless
pork chops
Nutrition Facts per serving: Calories: 270
Protein: 24g
Carbohydrate: 32g
Saturated Fat:
1.5g
Cholesterol: 70mg
Sodium: 340 mg
Dietary Fiber: 0g
Sugars: 27g
Fat: 5g
Trans fats: 0g
Hy-Vee KidsFit is a fun, at-home program designed for kids and fam-
ilies to help promote health, exercise and nutrition as a priority in our
daily lives. This program is designed to be done without workout
equipment to make it accessible for everyone. Hy-Vee KidsFit help
provide kids the tools to learn why it is important to make your per-
sonal health a priority. These life skills are incorporated into our 5-
Week Challenge.
HEALTHY & HAPPY
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Each new year brings a sense of new
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Message a dietitian on Facebook Messenger from January 23-27 to answer your recipe questions, meal recommendations or even dietary suggestions.
Wellness Wednesdays
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