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7 hours
Prep: 10 minutes
Cook: 1 hours
619 calories per serving view nutrition facts
6 servings
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| 4 | pounds | pork chops | |
| 2 | teaspoons | salt | |
| 3 | each | garlic cloves | crushed |
| 2 | teaspoons | oregano leaves | whole |
| 1 | quart | red chili sauce | blended |
Sprinkle meat with salt.
Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.
Cook slowly on top of stove or in 350 degrees F. oven until meat is done, about 1 hour.
Thick slices of potatoes may be marinated with the meat.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 974mg | 41% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 90.0g | 181% |
| Vitamin A | 1% | Vitamin C | 8% | |
| Calcium | 8% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
