- Portion size 4 servings
Ingredients
Method
In plastic bag, shake flour with pepper; add chops and shake, 1 at a time, to coat.
In skillet, heat oil over medium-high heat; brown chops, 2 to 3 minutes per side. Transfer to plate and set aside.
Add garlic to pan; cook, stirring, for 1 minute. Add chicken stock, olives, capers and lemon rind and juice; bring to boil.
Return pork to pan; cover and simmer over medium heat, turning once, for 3 to 4 minutes or until glazed and just a hint of pink remains inside. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 696 mg
- Protein 27 g
- Calories 242.0
- Total fat 12 g
- Cholesterol 66 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
%RDI
- Iron 11.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 7.0
