Bone-in pork chops cost less than boneless, plus the flavour and cooking time are the same. Pork is one of the best sources of thiamine, a B vitamin that helps metabolize carbohydrates, protein and fat. Pair this skillet simmer with Steamed Herb Carrots and potatoes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
Trim any fat from chops; sprinkle with salt and pepper. In skillet, heat oil over medium-high heat; brown chops. Remove to plate.
Drain fat from pan. Add onion, garlic and basil; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and green pepper; reduce heat and simmer, uncovered, for 10 minutes.
Return chops and any accumulated juices to pan, turning to coat with sauce. Add olives; simmer until chops are tender and just a hint of pink remains inside, about 5 minutes. Serve sprinkled with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 497 mg
- Protein 25 g
- Calories 246.0
- Total fat 13 g
- Cholesterol 67 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 16.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 47.0
