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Ingredientes
- 4 pork rib chops, about 1/2" thick
- 1 tbsp. vegetable oil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (16 ounce.) stewed tomatoes
- 1 sm. eggplant (about 1 lb.), cut into 1/2" pcs (about 5 c.)
- 2 sm. zucchini, cut into 1/2" slices (about 2 c.)
- 1 teaspoon garlic salt
- 1/2 teaspoon dry oregano leaves
- 1/4 c. cool water
- 1 tbsp. cornstarch
Direcciones
- Cook pork chops in oil in 10 inch skillet over medium heat till brown; sprinkle with salt and pepper. Pour tomatoes over pork. Heat to boiling; reduce heat. Cover and simmer till pork is almost tender, 25-30 min.
- Add in eggplant and zucchini; sprinkle with garlic salt and oregano. Heat to boiling; reduce heat. Cover and simmer till pork is done and vegetables are crisp-tender, about 10 min.
- Remove pork to hot platter; keep hot. Shake cool water and cornstarch in tightly covered container; stir gradually into vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve vegetable mix with pork. 4 servings.
- Pork Chops and Rice: Omit eggplant, zucchini, garlic salt and oregano. After browning, top each pork chop with green pepper ring; fill each ring with 1 Tbsp. uncooked regular rice. Pour 1/4 c. stewed tomatoes carefully on rice in each ring. Pour remaining tomatoes into skillet. Cover and simmer till rice is tender, about 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 804g | |
| Recipe makes 2 servings | |
| Calories 360 | |
| Calories from Fat 156 | 43% |
| Total Fat 17.49g | 22% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.26g | |
| Cholesterol 32mg | 11% |
| Sodium 1779mg | 74% |
| Potassium 1749mg | 50% |
| Total Carbs 44.53g | 12% |
| Dietary Fiber 16.1g | 54% |
| Sugars 19.55g | 13% |
| Protein 13.66g | 22% |
