5
servings
| 1 | 28 oz. can tomato, chopped |
| 2 | tablespoons vegetable oil |
| 5 | each (1/2 inch thick) pork chops |
| 1 | teaspoon salt |
| 1/4 | teaspoon chili powder |
| 1/8 | teaspoon black pepper |
| 3/4 | cup uncooked regular rice |
| 1/2 | cup onion, chopped |
| 1/4 | cup green bell pepper, chopped |
Drain
tomatoes, reserving the liquid; set tomatoes aside. Add enough
water to liquid to equal 1-3/4 cups, set aside. Heat oil in
skillet over medium heat. Brown pork chops on both sides; drain
off pan drippings. Combine next three ingredients; sprinkle over
pork chops. Add rice, onion, green pepper, tomatoes, and reserved
liquid. Cover, reduce heat, and simmer 30 to 35 minutes or until
pork and rice are tender; stir occasionally.
Prep: 0:10 Cook: 0:45 Stand 0:00 Total 0:55
Nutrition
Facts
Amount Per Serving: Calories
534 - Calories from Fat 299
Percent Total Calories From: Fat
56%, Protein 20%, Carbohydrate 24%
Totals and Percent Daily Values (2000
calories): Fat 33g, Saturated Fat 10g,
Cholesterol 87mg, Sodium 555mg, Total Carbohydrate 32g, Dietary
Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 1067 units, Vitamin C
48 units, Calcium 0 units, Iron 3 units
