Texas Pork Chops
Ingredients
| Condensed chili beef soup | 11 Ounce (1 Can) | |
| Cooked rice | 1 Cup (16 tbs) | |
| Finely chopped green pepper | 2 Tablespoon | |
| Sliced ripe olives | 2 Tablespoon | |
| Pork chops | 1 1/2 Pound (4 Pieces, 3/4 Inch Thick) | |
| Canned tomatoes | 1 Pound (1 Can) | |
| Onion | 1 Medium , sliced | |
| Garlic clove | 1 Medium , minced |
Directions
Combine 1/4 cup soup, rice, green pepper, and olives.
Trim excess fat from chops.
Slit each chop from outer edge toward bone making a pocket; stuff with rice mixture.
Fasten with toothpicks.
In skillet, brown chops; pour off fat.
Add remaining ingredients.
Cover; cook over low heat 1 1/4 hours.
Stir now and then breaking up tomatoes.
Uncover; cook to desired consistency.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 1841Calories from Fat 632
% Daily Value*
Total Fat 70 g107.7%
Saturated Fat 23 g115%
Trans Fat 0 g
Cholesterol
Sodium 2455 mg102.29%
Total Carbohydrates 137 g45.7%
Dietary Fiber 17 g68%
Sugars 18 g
Protein 164 g328%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
