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Ingredientes
- 1 c. Solid pack pumpkin
- 1 x Chipotle pepper (smoked jalpeno), snipped into tiny pcs
- 8 ounce Salsa
- 1/4 c. Parmesan cheese, shredded
- 1/4 tsp Grnd nutmeg
- 2 Tbsp. Brown sugar
- 1 tsp Grnd cumin
- 1 tsp Chili pwdr
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 4 x Boneless pork chops, 1 inch thick
- 1 tsp Extra virgin olive oil
- 2 x Plum tomatoes, seeded and finely diced
- 4 tsp Fresh cilantro, minced
Direcciones
- In medium saucepan over medium heat, combine pumpkin, chipotle pepper, salsa, parmesan cheese and nutmeg.
- Cook till the mix almost boils, stirring occasionally. Reduce heat to low; cook 10 min more, stirring occasionally.
- In a small bowl, combine brown sugar, cumin, chili pwdr, salt and pepper; sprinkle proportionately over pork chops. Heat oil in a nonstick skillet over medium heat.
- Add in pork chops; cook 8 to 10 min or possibly till done, turning occasionally.
- To serve, spoon generous 1/3 c. of the pumpkin mix over the bottom of each of four serving plates. Place pork chops on top of mix; sprinkle with tomatoes and cilantro.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 67 | 33% |
| Total Fat 7.49g | 9% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 663mg | 28% |
| Potassium 710mg | 20% |
| Total Carbs 15.59g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.82g | 6% |
| Protein 18.71g | 30% |
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