Pork Chops Ni?se

Author: Canadian Living

Bone-in pork chops cost less than boneless, plus the flavour and cooking time are the same. Pork is one of the best sources of thiamine, a B vitamin that helps metabolize carbohydrates, protein and fat. Pair this skillet simmer with Steamed Herb Carrots and potatoes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2003

Ingredients

  • 4 bone-in pork chops (1-1/2 lb/750 g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 teaspoon dried basil or herbes_de_Provence
  • 4 plum tomatoes chopped
  • 1/2 green pepper chopped
  • 1/2 cup black olive
  • 2 tablespoons chopped fresh parsley

Method

Trim any fat from chops; sprinkle with salt and pepper. In skillet, heat oil over medium-high heat; brown chops. Remove to plate.

Drain fat from pan. Add onion, garlic and basil; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and green pepper; reduce heat and simmer, uncovered, for 10 minutes.

Return chops and any accumulated juices to pan, turning to coat with sauce. Add olives; simmer until chops are tender and just a hint of pink remains inside, about 5 minutes. Serve sprinkled with parsley.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 497 mg
  • Protein 25 g
  • Calories 246.0
  • Total fat 13 g
  • Cholesterol 67 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Chops Ni?se

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