Directions:
- Mix together the flour, mixed herbs and green pepper, coat the pork chops with this mixture.
- Peel, quarter and boil the potatoes.
- Dice the tomatoes and the red pepper, keep any juices.
- In a pan combine the red pepper , and the tomatoes, fresh and tinned, with the cream and puree. Cook over medium heat to reduce the liquid by half.
- Heat the oil in a pan and fry the chops 5 mins each side. Remove from the pan and pour the balsamic vinegar over the chops.
- Serve the chops with the potatoes covered with the tomato sauce. A green vegetable i.e. beans goes well with this as will crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.59 Kcal (1380 kJ) | ||
| Calories from fat | 85.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 5.24mg | 2% | |
| Sodium | 285.14mg | 12% | |
| Potassium | 1311.36mg | 28% | |
| Total Carbs | 55.52g | 19% | |
| Sugars | 17.86g | 71% | |
| Dietary Fiber | 9.66g | 39% | |
| Protein | 7.86g | 16% | |
| Vitamin C | 94.5mg | 158% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.6mg | 15% | |
| Calcium | 123.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 65.77 Kcal (275 kJ) | ||
| Calories from fat | 17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 15% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 2% | |
| Sodium | 56.9mg | 12% | |
| Potassium | 261.7mg | 28% | |
| Total Carbs | 11.08g | 19% | |
| Sugars | 3.56g | 71% | |
| Dietary Fiber | 1.93g | 39% | |
| Protein | 1.57g | 16% | |
| Vitamin C | 18.9mg | 158% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.5mg | 15% | |
| Calcium | 24.7mg | 12% | |
* 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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