Pork Chops with Roasted Vegitable Ragu and Olive Tapenade

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 717.6
  • Total Fat: 38.5 g
  • Cholesterol: 181.8 mg
  • Sodium: 453.9 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 61.3 g

View full nutritional breakdown of Pork Chops with Roasted Vegitable Ragu and Olive Tapenade calories by ingredient
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Easy and Good Eats.... Easy and Good Eats....
Number of Servings: 2


    Pork Chops veggies and garlic bread


Brine the Chops in 1/4 cup sugar, 1/4 cup salt, 2 quarts of water and 4 thyme sprigs for 30 min minimun
meanwhile pit the Kalamata Olives (1 cup ) and add 2 tbsp olive oil, wine vinegar (red or white), 1.5 cloves of garlic, small handful of fresh flat leaf parsely salt and pepper into a food processor and blend together until fairly smooth
cut bread and melt butter with remaining garlic
cut zuccini into cubes 1/2" and spread on cooking sheet with cherry tomatoes sprinkle with olive oil, salt, pepper and chopped parsely. Bake for 20-25 min @ 425

while veggies do there thing,,,,remove chops, pat dry, salt and pepper then grill on med. heat 5-7 min on each side.
melt butter and garlic minced
last turn place the bread (wrapped in foil, oaked with remaining garlic, 2 pats of butter melted ) on upper rack in grill.
serve all together with tapenade on chops

Number of Servings: 2

Recipe submitted by SparkPeople user MUSTARDFINGERS.

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