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Description
A quick braised dinner for those hurried weekend meals. Serve with Spanish rice, steamed green beans and Blue Heaven Cornbread.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (about 1/2- to 3/4-inch thick)
- 1 tsp. vegetable oil
- 1 cup chunky salsa
- 1 tsp. oregano
- 1/2 tsp. ground cumin
- 1 clove garlic (minced)
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Directions
- In large heavy skillet, heat oil over medium-high heat. Brown chops quickly, about 2 minutes per side. Lower heat; add remaining ingredients to pan. Cover and simmer 8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium390mg16% |
| Potassium200mg6% |
| Protein1g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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