Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
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 tablespoon olive oil
- 4 boneless pork chops about 1-inch thick
- 1 small white onion chopped
- 1 small red bell pepper chopped
- 2 medium jalapeno peppers stemmed seeded and chopped
- 1 clove garlic finely chopped
- 1 teaspoon ground cumin
- 1½ cups water
- 1 package roasted pork gravy mix
- 2 tablespoons lime juice
- 1 tablespoon finely chopped fresh cilantro
Directions
Heat olive oil in a large nonstick skillet over medium-high heat and cook pork until done.
Remove pork and keep warm.
Add onion, peppers and cook stirring occasionally until vegetables are tender.
Add garlic and cumin and cook 30 seconds.
Stir in water and gravy mix and bring to a boil stirring frequently.
Stir in lime juice then reduce heat and simmer 2 minutes.
Arrange vegetable mixture on a large serving platter.
Top with pork and sprinkle with cilantro then serve with hot cooked rice and lime wedges.
Category:Cathy's Recipes
Category:Pork chop Recipes
Category:Onion Recipes
Category:Red bell pepper Recipes
Category:Jalapeno pepper Recipes
Category:Lime juice Recipes