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Ingredients
4 pork chops
Flour for dredging
1 tablespoon vegetable oil
1 cup canned Italian plum tomatoes, chopped
2 cloves garlic, minced
1 small onion, finely chopped
1 green pepper, seeded and chopped
½ cup black olives
2 tablespoons chopped fresh basil (or ½ teaspoon dried)
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 137 milligrams cholesterol; 423 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 2 grams fiber; 720 milligrams sodium; 43 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the chops dry with paper towels and dredge lightly with flour.
- Step 2
Heat the oil in a heavy skillet large enough to hold the chops comfortably. Brown the chops on both sides.
- Step 3
Add the tomatoes, garlic, onion, pepper and basil and simmmer for 20 minutes, turning the chops once. Add the olives and cook for 10 minutes, or until the chops are tender but not dried out. Serve hot.
This is good with rice.
Private Notes