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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 4 boneless pork chops (3/4 inch thick)
- 1 sweet onion (large, thinly sliced)
- 1 clove garlic
- 1/4 cup balsamic vinegar
- 1 jar garlic (RAGÚ® Tomato, & Onion Sauce)
- 1/2 cup chicken broth
- 1/4 cup oil cured olives (chopped)
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Directions
- unchecked 1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
- unchecked 2. Add onions to same skillet and cook, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of skillet. Add sauce and broth. Bring to a boil over high heat.
- unchecked 3. Reduce heat to low, then return chops to skillet. Simmer covered, stirring sauce occasionally, 15 minutes or until chops are done.
- unchecked 4. Sprinkle with olives and garnish, if desired, with chopped fresh parsley.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol125mg42% |
Sodium190mg8% |
Potassium1060mg30% |
Protein46g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A2% |
Vitamin C35% |
Calcium15% |
Iron20% |
* 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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