Description: Place the flour in a large, deep plate. Dredge the pork chops in the flour^ and set aside.^ ^ Heat the olive oil in a large pot over medium-high heat. Add the pork chops^ and brown on each side. Add the garlic, onion and chicken stock and cover.^ ^ In a small mixing bowl or measuring cup, whisk together the wine and tomato^ paste with a fork until there are no lumps remaining. Add the mixture to^ the pot, reduce the heat to low, cover and simmer gently for 1 hour.^ ^ Place the pork chops on a serving platter over a bed of white rice. Spoon^ sauce over the top and serve.^ ^ ~NOTE~ If you serve this dish over steaming white rice, the rice will soak^ up the spirited wine sauce. You can conveniently prepare the rice while the^ pork chops are simmering.^ ^ @@@@@ End of Recipe Source: _A Taste of Cuba_ received in the September cookbook swap from Aloha Bev. Thanks Bev! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 183 (38%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 139.7mg||43 %|
|Sodium 379.9mg||13 %|
|Potassium 965.1mg||25 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 23.8g|
|Protein 46.5g||66 %|
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Calories per serving: 486
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