Pork Chops with Olives
Yield
servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
pork shoulder chops
3/4 inch thick |
* |
| 1 | clove |
garlic
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | cup |
water
|
|
| ½ | cup |
pimento stuffed green olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
pork shoulder chops
3/4 inch thick |
* |
| 1 | clove |
garlic
|
|
| 45 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 118 | ml |
pimento stuffed green olives
sliced |
*
|
Directions
Combine flour, salt and pepper.
Rub pork chops with garlic halves and dredge in flour.
Heat oil in non-stick skillet.
Brown chops well on both sides.
Drain off fat.
Pour water over meat.
Reduce heat.
Cover and simmer 30 minutes.
Add olives and continue cooking 30 minutes or until chops are tender.
