From Quick Cooking 2008
Sprinkle the pork chops with pepper. In a large skillet, brown the chops in oil on both sides; drain. Remove and keep warm.
In the same skillet, saute the potatoes, onion and oregano for 6-8 minutes or until potatoes are almost tender. Stir in broth and red peppers, bring to a boil.
Top with pork chops. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender and meat juices run clear, stirring occasionally.
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Serving Size: 1 Serving (2098g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2076 | ||
Calories from Fat: 695 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 24.7g | 124 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 549.2mg | 169 % | |
Sodium 852mg | 29 % | |
Potassium 7194.7mg | 189 % | |
Total Carbohydrate 153.9g | 45 % | |
Dietary Fiber 19.9g | 80 % | |
Sugars, other 134g | ||
Protein 185.6g | 265 % | |
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: 2076
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