Pepper Pork Chops
|Thick pork chops||6|
|For pepper sauce|
|Tomato sauce||8 Ounce (1 Can)|
|Roasted red peppers||7 1⁄4 Ounce, undrained (1 Jar)|
|Garlic||2 Clove (10 gm), halved|
|Corn oil||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
Place chops in 13x9x2-inch baking pan.
Cook in 350 degree oven until browned on both sides, turning once, Meanwhile, place all sauce ingredients in blender; whirl until smooth and creamy.
Pour sauce over chops and continue baking until chops are tender, about 1 hour.
To serve: Place on platter, garnish with alternating red and green pepper rings.
Serving size: Complete recipe
Calories 2852 Calories from Fat 1874
% Daily Value*
Total Fat 210 g323.8%
Saturated Fat 37.1 g185.4%
Trans Fat 1 g
Cholesterol 496.6 mg165.5%
Sodium 1650.6 mg68.8%
Total Carbohydrates 47 g15.5%
Dietary Fiber 9.7 g38.9%
Sugars 24 g
Protein 164 g327.3%
Vitamin A 203.8% Vitamin C 261.9%
Calcium 63.4% Iron 55.4%
*Based on a 2000 Calorie diet