Pork Chops with Olives
28
28
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 50g (1.8 oz)Amount per Serving
Calories 11577% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 591mg
25%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
2g
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
