Directions:
- For pepper relish, in a large nonstick skillet coated with cooking spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes or until onion is tender; drain. Stir in the wine or broth, brown sugar and vinegar. Reduce heat to low; cook until liquid evaporates, about 13 minutes. Remove vegetable mixture and keep warm.
- Sprinkle pork chops with salt and pepper. In the same skillet, brown pork in remaining oil for 3 minutes on each side. Reduce heat; cover and cook for 5-6 minutes or until meat juices run clear. Serve with pepper relish. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.55 Kcal (1116 kJ) | ||
| Calories from fat | 112.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 19% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 14% | |
| Sodium | 334.58mg | 14% | |
| Potassium | 482.11mg | 10% | |
| Total Carbs | 16.48g | 5% | |
| Sugars | 10.95g | 44% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 15.51g | 31% | |
| Vitamin C | 140.4mg | 234% | |
| Iron | 0.6mg | 3% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.6 Kcal (438 kJ) | ||
| Calories from fat | 44.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 19% | |
|---|---|---|---|
| Cholesterol | 16.94mg | 14% | |
| Sodium | 131.29mg | 14% | |
| Potassium | 189.18mg | 10% | |
| Total Carbs | 6.47g | 5% | |
| Sugars | 4.3g | 44% | |
| Dietary Fiber | 1.27g | 13% | |
| Protein | 6.09g | 31% | |
| Vitamin C | 55.1mg | 234% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.9mg | 5% | |
* 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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