Directions:
- Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1 teaspoon oil over medium heat for 2-3 minutes on each side or until browned. Remove and keep warm.
- In the same skillet, saute onion in remaining oil until tender. Stir in the tomatoes, chilies, water, sauce mix and 2 tablespoons olives. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Return chops to the pan; top with green pepper rings. Cover and simmer for 9-12 minutes or until meat is tender.
- Remove chops and pepper rings; keep warm. Stir sour cream into sauce until blended. Serve with pork and rice. Garnish with remaining olives. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.68 Kcal (1288 kJ) | ||
| Calories from fat | 121.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 21% | |
|---|---|---|---|
| Cholesterol | 55.89mg | 19% | |
| Sodium | 147.9mg | 6% | |
| Potassium | 416.12mg | 9% | |
| Total Carbs | 25.49g | 8% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 20.13g | 40% | |
| Vitamin C | 36mg | 60% | |
| Iron | 1.7mg | 10% | |
| Calcium | 92.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 114.69 Kcal (480 kJ) | ||
| Calories from fat | 45.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 21% | |
|---|---|---|---|
| Cholesterol | 20.83mg | 19% | |
| Sodium | 55.13mg | 6% | |
| Potassium | 155.11mg | 9% | |
| Total Carbs | 9.5g | 8% | |
| Sugars | 1.3g | 14% | |
| Dietary Fiber | 1.24g | 13% | |
| Protein | 7.5g | 40% | |
| Vitamin C | 13.4mg | 60% | |
| Iron | 0.6mg | 10% | |
| Calcium | 34.6mg | 9% | |
* 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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