Directions:
- In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
- Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.39 Kcal (521 kJ) | ||
| Calories from fat | 78.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 457.72mg | 19% | |
| Potassium | 207.42mg | 4% | |
| Total Carbs | 5.64g | 2% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 5.61g | 11% | |
| Vitamin C | 40.9mg | 68% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 110.24 Kcal (462 kJ) | ||
| Calories from fat | 69.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 13% | |
|---|---|---|---|
| Cholesterol | 13.15mg | 5% | |
| Sodium | 405.63mg | 19% | |
| Potassium | 183.82mg | 4% | |
| Total Carbs | 5g | 2% | |
| Sugars | 1.54g | 7% | |
| Dietary Fiber | 1.25g | 6% | |
| Protein | 4.97g | 11% | |
| Vitamin C | 36.2mg | 68% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 11.5mg | 72% | |
| Calcium | 17.3mg | 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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