Thourghly rub each pork chop with chili powder approximately 1 tsp per chop, lightly sprinkle salt on each side and set aside.
in large stock pot, add 6 oz of oil in the buttom of the pan, onions, bell pepper, garlic, cut jalapeños and sauté over medium high heat until onions are translucent, add tomatoes and 1 can water and bring to a boil stirring occasionally . Reduce heat to medium and cook uncovered for 90 min. Salt to taste
Pre heat griddle to 400 degrees apply light coat of vegetable oil to griddle
brown each side of pork chop approximately 4 min on each side
spray 2" full pan with non stick spray and place pork chops side by side shingle 2 rows of 6 ea.
Laddle sauce over pork chops to level of chops
Cover and bake at preheated oven 350 degrees approximately 45 minutes or until tender
CCP internal tempature 145 degrees for 15 seconds
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2274g)|
|Recipe Makes: 80 Servings|
|Calories from Fat: 31 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 18mg||6 %|
|Sodium 654.1mg||23 %|
|Potassium 3420.2mg||90 %|
|Total Carbohydrate 206.6g||61 %|
|Dietary Fiber 40.1g||160 %|
|Sugars, other 166.6g|
|Protein 25.8g||37 %|
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: 897
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!