These tender chops get great flavor from a V-8 tomato juice, green peppers and dried basil. The entree is sure to make a regular appearance at your dinner table
Heat olive oil in a large non stick frying pan. Brown pork chops. In a small bowl, combine all the rest of the ingredients except corn starch and water. Pour mixture over the pork chops. Simmer for 40 minutes.
When pork chops are fully cooked, thicken sauce with cornstarch and water. Mix together corn starch and water a little at a time until creamy. Pour into sauce and turn up the heat to medium high just to start boiling and then reduce to low.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 392 | ||
Calories from Fat: 170 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 351.8mg | 12 % | |
Potassium 991mg | 26 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.1g | ||
Protein 42.6g | 61 % | |
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: 392
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