Pork Chops In Radish Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Main dish, Meats, Pork, Sauces, Tex-mex | 6 | Servings |
INGREDIENTS
| 2 | T | Vegetable Oil |
| 1 | t | Salt |
| 2 | c | Tomatoes, Chopped 2 Medium |
| 6 | Pork Loin Or Rib Chops, * | |
| 1/4 | t | Pepper |
| Hot Cooked Rice | ||
| 2 | c | Radishes, Thinly Sliced |
| 3 | T | Orange Juice |
| 2 | T | Fresh Cilantro, Snipped Fine |
| 1/4 | t | Salt |
| 1/2 | c | Onion, Chopped 1 Medium |
| 2 | T | Lime Juice |
| 1/4 | t | Pepper, Freshly Ground |
INSTRUCTIONS
Pork Chops should be about 1/2-inch thick. Prepare Radish and Cilantro Relish and set aside. Heat oil in a 10-inch skillet until hot. Cook pork chops in oil over medium heat until brown; sprinkle with salt and pepper. Remove pork from the skillet. Cook and stir relish and tomatoes in the same skillet for 5 minutes. Add pork chops and heat to boiling; then reduce the heat. Cover and simmer until pork is done, about 45 minutes. Serve with rice. Garnish with the snipped fresh cilantro if desired. RADISH AND CILANTRO RELISH: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 56.8mg
Sodium: 670.7mg
Potassium: 631.5mg
Carbohydrates: 14.6g
Fiber: 1.9g
Sugar: 3.9g
Protein: 21.7g