- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork chops. Transfer to plate. Drain fat from pan.Add remaining oil to pan; fry onion, garlic, pepper, hot pepper flakes and salt over medium heat until softened, about 4 minutes.
Add tomatoes and tomato paste; mash with potato masher. Add olives and capers; bring to boil, stirring and scraping up browned bits. Reduce heat and simmer until thickened, about 10 minutes.
Return chops and any juices to pan; add basil. Cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 980 mg
- Protein 25 g
- Calories 292.0
- Total fat 16 g
- Cholesterol 60 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
%RDI
- Iron 19.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 48.0
