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Pat the chops dry. Rub both sides of each chop with cut clove of garlic.
Season with measured salt and pepper.
Heat the butter and oil in a heavy skillet over medium-high heat. Add the pork chops and brown both sides. During the last minute of cooking, turn the pork chops on end to sear the edges. Remove the chops from the skillet to a plate, cover and keep warm.
Add the minced garlic to the skillet and saute about 10 seconds. Add the tomatoes, stirring to scrape up the browned bits in the bottom of the pan. Stir in the chicken broth to deglaze. Add the thyme, orange peel and olives. Bring to a simmer and cook for 1 minute. Season to taste with salt and pepper.
Add the browned pork chops with any drippings back into
the pan. Simmer for 5 to 8 minutes, stirring the sauce occasionally, until the pork chops are cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 468 | ||
Calories from Fat: 279 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 153.3mg | 47 % | |
Sodium 583.8mg | 20 % | |
Potassium 598.2mg | 16 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4.6g | ||
Protein 39.1g | 56 % | |
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: 468
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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