Try this Pork Chops Creole recipe, or contribute your own.
Suggest a better descriptionIn a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry, and transfer them to a plate. Add to the skillet the onion and the bell pepper and cook the mixture, stirring, until the onion is golden. Add the garlic and cook the mixture, stirring, for 1 min. Add 1/4 cup water and the tomatoes with the juice and cook the mixture, breaking up the tomatoes and stirring occasionally, for 15 mins. Add the chops and any juices that have accumulated on the plate and salt and black pepper to taste and simmer the chops for 8-10 mins, or until they are just tender and no longer pink. Divide the chops between 2 plates with rice and spoon the sauce over the rice. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 115109 GMT
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 108 | ||
Calories from Fat: 100 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 12.1mg | 0 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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