Directions:
- Place 1/4 cup brown sugar and salt, add boiling water. Add pork meat and refrigirate for at least 30 min. Puree peaches (frozen is fine), tomatoe, and vinegar. In the sauce pan pour oil, add onion and cook 5 to 7 min. Add peach, salt, honey and pepper and bring it to boil. Take the temp down and simmer so it can become glaze. Put some glaze on top of the chops and reserve rest later. BBQ chops. When ready, add the other sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4263.24 Kcal (17849 kJ) | ||
| Calories from fat | 3493.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 388.15g | 597% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 1490.52mg | 62% | |
| Potassium | 3096.2mg | 66% | |
| Total Carbs | 142.34g | 47% | |
| Sugars | 128.82g | 515% | |
| Dietary Fiber | 11.1g | 44% | |
| Protein | 56.87g | 114% | |
| Vitamin C | 45.3mg | 75% | |
| Iron | 0.6mg | 3% | |
| Calcium | 248.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 171.65 Kcal (719 kJ) | ||
| Calories from fat | 140.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.63g | 597% | |
|---|---|---|---|
| Cholesterol | 16.43mg | 136% | |
| Sodium | 60.01mg | 62% | |
| Potassium | 124.66mg | 66% | |
| Total Carbs | 5.73g | 47% | |
| Sugars | 5.19g | 515% | |
| Dietary Fiber | 0.45g | 44% | |
| Protein | 2.29g | 114% | |
| Vitamin C | 1.8mg | 75% | |
| Calcium | 10mg | 25% | |
* 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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