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Ingredients
US|METRIC
8 SERVINGS
- 8 New York pork chops (top loin, 1/2-inch thick)
- 2 Tbsp. olive oil
- 1 cup white onion (diced)
- 1 cup green bell pepper (diced)
- 1 cup red bell pepper (diced)
- 2 cloves garlic (minced)
- 24 oz. salsa (de Tomate, LaPreferida or Goya)
- 1 tsp. chili powder
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Directions
- Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
- Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve over yellow rice with pigeon peas.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium360mg10% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium4% |
| Iron2% |
* 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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