Boil 2 cups of water. Dissolve salt and sugar in it.
Add remaining cold water, peppercorns and bay leaves, mix well, add pork, cover and refrigerate over night.
Drain chops and season on booths sides with salt and pepper and cover with flour.
Heat oil in a pan until smoking, add 3 chops to pan and cook until golden brown (7 mins). Turn over cook until brown on other side (4 mins). Repeat with other 3.
Add peppers onions olives chillie and capers, stir to remove brown bits from bottom of pan. Add wine and boil. Lower the heat, add pork chops and simmer for 10 minutes.
Season with salt and pepper to taste. Garnish with spring onions tops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1046g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (36%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 3g|
|Cholesterol 137.3mg||42 %|
|Sodium 267.4mg||9 %|
|Potassium 1107.4mg||29 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 29.5g|
|Protein 46.9g||67 %|
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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: 531
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