Directions:
- Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes.
- In a large skillet over medium-high heat, brown chops in oil; drain. Add the tomatoes, corn and olives. Reduce heat; cover and simmer for 12-16 minutes or until meat is tender and juices run clear. Remove chops and keep warm. Stir cilantro into corn mixture; serve with chops. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.64 Kcal (1095 kJ) | ||
| Calories from fat | 70.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 122.1mg | 41% | |
| Sodium | 163.92mg | 7% | |
| Potassium | 767.45mg | 16% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 41.11g | 82% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.03 Kcal (540 kJ) | ||
| Calories from fat | 34.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 12% | |
|---|---|---|---|
| Cholesterol | 60.21mg | 41% | |
| Sodium | 80.83mg | 7% | |
| Potassium | 378.46mg | 16% | |
| Total Carbs | 0.87g | 1% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 20.27g | 82% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.2mg | 13% | |
| Calcium | 10.2mg | 2% | |
* 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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