Photo: Sam Loyd
Summer Garden Pork Chops
16 ingredients
35 min + 20 min
4 servings
openrecipes
"A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock."
Estimated Nutrition (whole recipe, rough)
519
Calories
32g
Protein
29g
Fat
36g
Carbs
What these numbers assume — 13 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 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons fresh rosemary
- 4 pork chops
- 2 carrots, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 leeks, chopped
- 1 large zucchini, chopped
- 2 tablespoons minced garlic
- 5 small tomatoes, coarsely chopped
- 1 cup vegetable broth
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/3 cup olive oil
- 4 fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes