| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Mexican, Pork chops | 6 | Servings |
INGREDIENTS
| 8 | oz | Tomato sauce |
| 1/4 | c | Vinegar |
| 1 | Onion, chopped | |
| 2 | Cloves garlic | |
| 2 | T | All-purpose flour |
| 2 | T | Chili powder |
| 1 | T | Cooking oil |
| 1 | t | Salt |
| 1/2 | t | Dried oregano, crushed |
| 1/4 | t | Cumin seed |
| 6 | Pork loin chops, cut 1/2" | |
| thick | ||
| Onion, sliced | ||
| Radish, sliced | ||
| Avocado, sliced |
INSTRUCTIONS
Place tomato sauce, vinegar, onion, garlic, flour, chili powder, oil, salt, oregano and cumin in blender container. Cover. Blend till onion is finely chopped. Place chops in shallow baking dish. Pour sauce over. Cover, refrigerate several hours, or overnight. In large covered skillet, simmer chops in sauce 35-45 minutes or till tender. Arrange chops with sauce on a serving platter. Garnish with sliced onion, radish and avocado. Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 129
Total Fat: 15g
Cholesterol: 61.4mg
Sodium: 690.2mg
Potassium: 906mg
Carbohydrates: 14.7g
Fiber: 6.3g
Sugar: 3.8g
Protein: 23.6g