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Pork Chops With Sweet Red Peppers Recipe
|Dry red wine||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bay leaf||1 , crumbled|
|Dried savory leaves||1 Teaspoon|
|Dried marjoram leaves||1 Teaspoon|
|Tabasco pepper sauce||1⁄2 Teaspoon|
|Pork chops||4 (About 3/4 Inch Thick)|
|Vegetable oil||2 Tablespoon|
|Red peppers||2 Medium, cut into strips|
|Orange sections||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1840 Calories from Fat 649
% Daily Value*
Total Fat 73 g111.7%
Saturated Fat 17.8 g88.8%
Trans Fat 0.4 g
Cholesterol 312.7 mg
Sodium 1306.5 mg54.4%
Total Carbohydrates 134 g44.7%
Dietary Fiber 10.1 g40.5%
Sugars 75.4 g
Protein 99 g197.3%
Vitamin A 176.6% Vitamin C 601.7%
Calcium 35.4% Iron 62.4%
*Based on a 2000 Calorie diet
Add pork chops.
Cover; refrigerate 1 1/2 hours; turn occasionally.
Remove chops and pat dry; reserve marinade.
In large skillet heat oil over medium heat.
Add chops and brown well on both sides; remove from skillet.
Add peppers to skillet; cook 5 minutes or until tender.
Return chops to skillet.
Add reserved marinade and bring to a boil.
Reduce heat; simmer 20 to 25 minutes or until chops are done.
Remove chops and peppers to serving dish.
Increase heat to high; boil sauce about 3 minutes or until slightly thickened.
Pour sauce over chops; garnish with orange sections.