Pork Chops with Peppers, Onions & Olives

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.0
  • Total Fat: 12.0 g
  • Cholesterol: 51.1 mg
  • Sodium: 458.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Pork Chops with Peppers, Onions & Olives calories by ingredient
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Number of Servings: 4


    *Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised, 4 chop, excluding refuse
    Salt, .25 tsp
    Pepper, black, .5 tsp Olive Oil, 1 tbsp
    Green Peppers (bell peppers), .5 cup, strips
    *Peppers, sweet, red, fresh, .5 cup, sliced
    Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving
    Onions, raw, .5 cup, sliced
    Tomato Paste, 0.12 cup
    Black Olives, 8 jumbo
    Chicken Broth, .5 cup


1.Season both sides of chops with salt and pepper. In large skillet or saute pan heat oil on medium. Add chops and cook for 5 minutes per side or until cooked through. Transfer to serving plates let rest for 5 minutes.

2. Return skillet to medium heat. Add bell peppers and cook, stirring occasionally, fo 2 minutes. Add onion and cook, stirring occasionally, until both peppers and onion are tender, about 3 minutes. Add tomato paste and cook, stirring, for 30 seconds. Add olives and broth and deglaze pan by scraping up any browned bits from bottom of skillet with a heatproof spoon or spatula. Cook, stirring occasionally, unitl broth is reduced to a thin layer, about 2 minutes. To serve, top pork with pepper-onion mixture, dividing evenly.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user KBAMBER1.

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