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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slash the edges of the pork chops to prevent curling. | 2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork. | 3. Transfer to a plate. | 4. Drain the fat from the pan and add the remaining oil. | 5. Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes. | 6. Add the tomatoes and tomato paste and mash with a potato masher. | 7. Add the olives and capers and bring to a boil, stirring and scraping up the brown bits. | 8. Reduce the heat and simmer until thickened, about 10 minutes. | 9. Return the chops and any juices to the pan and add the basil. | 10. Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin chop	4			1613.8703	0.0	359.0408	9.0667
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1/2	teaspoon		1613.8703	0.0	359.0408	9.0667
salt	1/4	teaspoon		-	-	-	-
tomato	19	ounces		96.9553	20.9531	4.74	1.0773
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
kalamata olive	1/2	cup	pitted chopped	1613.8703	0.0	359.0408	9.0667
caper	1	tablespoon	drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
basil	1/4	cup	minced	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.