Directions:
- In a large skillet, saute onion in oil until tender. Remove with a slotted spoon and set aside; reserve drippings in pan. In a large resealable plastic bag, combine flour, salt and pepper; add the pork chops. Seal bag; turn to coat.
- Cook pork chops in the drippings until browned on both sides. Add the potatoes, carrot, tomatoes and reserved onion; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Stir in the peas, cook, uncovered, for 10 minutes longer or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2022.64 Kcal (8468 kJ) | ||
| Calories from fat | 872.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.99g | 149% | |
|---|---|---|---|
| Sodium | 5622.7mg | 234% | |
| Potassium | 388.79mg | 8% | |
| Total Carbs | 71.83g | 24% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 203.64g | 407% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 933.38 Kcal (3908 kJ) | ||
| Calories from fat | 402.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.76g | 149% | |
|---|---|---|---|
| Sodium | 2594.69mg | 234% | |
| Potassium | 179.42mg | 8% | |
| Total Carbs | 33.15g | 24% | |
| Sugars | 3g | 26% | |
| Dietary Fiber | 2.24g | 19% | |
| Protein | 93.97g | 407% | |
| Vitamin C | 5.2mg | 19% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.6mg | 7% | |
| Calcium | 19.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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