Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
504
Calories
36g
Protein
38g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon vegetable oil
- 4 boneless pork chops
- 1 1/2 cups chunky salsa
- 1 (4 ounce) can diced green chilies
- 1/2 teaspoon ground cumin
- 1/4 cup cheddar cheese, grated
Directions
1
1. Heat oil in frying pan over medium high heat.
2
2. Brown chops on one side, about 2 minutes, and then flip them.
3
3. Add the salsa, chilies and cumin to skillet and mix well.
4
4. Lower heat, cover and simmer 8 minutes.
5
5. Remove cover and top each chop with one quarter of the cheese.
6
6. Cover and simmer for an additional 2 minutes, until cheese melts.
7
7. Serve immediately.
8
Category:Tex-Mex Recipes
9
Category:Tex-Mex Meat Dishes
Recipe sourced from
fandom