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60 minutes
Prep: 15 minutes
Cook: 45 minutes
115 calories per serving view nutrition facts
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| 1/4 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 4 | each | pork shoulder chops | 3/4 inch thick |
| 1 | clove | garlic | |
| 3 | tablespoons | vegetable oil | |
| 1/2 | cup | water | |
| 1/2 | cup | pimento stuffed green olives | sliced |
Combine flour, salt and pepper.
Rub pork chops with garlic halves and dredge in flour.
Heat oil in non-stick skillet.
Brown chops well on both sides.
Drain off fat.
Pour water over meat.
Reduce heat.
Cover and simmer 30 minutes.
Add olives and continue cooking 30 minutes or till chops are tender.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | 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.
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Although crabs are available year round in coastal areas, their consumption is most associated with......
This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
