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Description
Southwestern braised chops with garden vegetables. Complete this meal with Corn Muffins and green salad.
Ingredients
US|METRIC
6 SERVINGS
- 4 pork sirloin chops (3/4-inch thick)
- 1 tsp. vegetable oil
- 1 onion (large, sliced)
- salt (to taste)
- black pepper (to taste)
- chili powder (to taste)
- 1/2 cup water
- 3 zucchini (sliced 1/4-inch thick)
- 2 cups frozen corn (thawed)
- 2 tomatoes (large, cubes)
- 1 green bell pepper
- 1/4 cup green chilies
- 1/2 cup ripe olives (pitted)
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. pepper
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Directions
- Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops 2 minutes over medium-high heat. Add onion to pan; season chops with salt, pepper and chili powder. Add water. Cover; cook over medium-low heat for 50 minutes. (Add water if needed). Layer zucchini over chops; top with corn. Combine tomatoes, green pepper, olives and seasoning; spoon over corn. Cover; cook 10-15 minutes longer or until vegetables are tender and chops reaches an internal temperature on a thermometer of 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol80mg27% |
| Sodium720mg30% |
| Potassium1000mg29% |
| Protein29g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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