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Ingredientes
- 4-6 pork chops
- black pepper, salt, Cajun (or all-purpose) seasoning, all to taste
- vegetable oil
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 3-4 garlic cloves, chopped
- 1 c water (plus more during cooking)
- ¼-1/2 c green onion, chopped
- cooked rice
Direcciones
- Season both sides of the pork chops. In a cast iron or other heavy pot (without a non-stick surface), add enough oil to just coat the bottom of the pot. Heat the oil. When hot, add the pork chops. You may want to use tongs since the oil will splatter.
- Brown the meat, allowing it to stick to the bottom of the pot. Add a small amount of water and scrape the browned bits from the bottom--this is key for a rich, dark gravy. Turn the chops a few times, repeating the process of letting them stick and adding water.
- Add the onions, bell pepper, and garlic to the pot and allow them to brown a little too. Add a small amount of water and scrape the bottom of the pot again.
- Add about 1 cup water and simmer for about an hour, or until pork chops are tender. More water can be added during the cooking process. Taste the gravy for seasoning and adjust as needed. Just before serving, add chopped green onions and serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 172 | 68% |
| Total Fat 19.09g | 24% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 954mg | 40% |
| Potassium 426mg | 12% |
| Total Carbs 9.32g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.69g | 2% |
| Protein 10.47g | 17% |
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Evaluaciones
22 de Febrero de 2010
Lovely (comforting) recipe!Yo he cocinado/probado esta receta
