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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Chili pwdr
- 1/2 tsp Grnd cumin
- 4 lrg (1 inch thick) loin pork chops
- 1 lrg Onion, thinly sliced
- 2 lrg Garlic cloves, thinly sliced
- 2 Tbsp. Dry red wine
- 1 x (about 1 lb).can tomatoes, undrained
- 1 can (4 oz) whole green chilies, cut into 1 inch pcs
- 1/4 c. Pimento-stuffed green olives, each cut in half
- Â Â Salt to taste
- Â Â Cooked rice, to serve
Direcciones
- In a small bowl, make a paste of 1 Tbsp. of the oil, the chili pwdr, and cumin. Spread on both sides of the meat.
- Heat remaining Tbsp. oil in a deep skillet over medium-low heat. Add in onion, garlic and wine. Cover and cook till liquid has evaporated and onion is soft and golden brown-brown, 12 to 15 min. Remove from the pan. Add in meat and cook over medium-low heat till browned on each side, 5 or possibly 6 min. . Cut up tomatoes; add in to pan with liquid. Add in onion mix, green chiles and olives.
- Cover and simmer, turning halfway through cooking or possibly till the meat is no longer pink in the center,when slashed, 30 to 35 min Remove the meat to a platter and cook sauce, uncovered, over medium-high heat till thickened slightly, 4 to 5 min. Spoon sauce over meat. Serve with rice.
- Makes 4 servings
- The Pork Chops are tender. We enjoy this recipe
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 254g | |
| Calories 369 | |
| Calories from Fat 255 | 69% |
| Total Fat 28.94g | 36% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 583mg | 17% |
| Total Carbs 23.12g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.26g | 6% |
| Protein 3.71g | 6% |
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