- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
Be the first to add a photo of this recipe!
| 4 | each | pork chops | |
| 1 | can | chicken broth | |
| 1 | each | onion | chopped |
| 2 | cloves | garlic | chopped |
| 2 | teaspoons | olive oil |
Put oil in frying pan and heat until hot.
Brown the pork chops on both sides.
Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan.
Simmer on low heat for about an hour.
The pork chops are tender and not dried out.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 88mg | 4% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
Ahh, the taste of the far east... I realy liked it, Mike.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
