Medication used to prevent sodium and water retention in some heart patients can create a potassium deficiency. When this happens, physicians may suggest eating potassium-rich foods such as bananas, melons, citrus fruits, tomato products, potatoes and low-fat dairy products. One serving of this recipe provides 450 mg of potassium.
Makes 4 servings
|1||teaspoon chili powder|
|1/2||teaspoon salt, divided|
|1-1/4||pounds lean pork chops, well trimmed of fat|
|2||cups diced tomatoes|
|1||cup chopped green, red or yellow bell pepper|
|3/4||cup thinly sliced celery|
|1/2||cup chopped onion|
|1||teaspoon dried thyme leaves|
|1||tablespoon hot pepper sauce|
|Nonstick cooking spray|
|2||tablespoons finely chopped parsley|
- Rub chili powder and 1/4 teaspoon salt evenly over one side of pork chops.
- Combine tomatoes, bell pepper, celery, onion, thyme and pepper sauce in medium mixing bowl; stir to blend.
- Lightly coat 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add pork chops, seasoned side down; cook 1 minute. Turn pork; top with tomato mixture.
- Bring to a boil. Reduce heat and simmer, covered, 25 minutes or until pork is tender and mixture has thickened.
- Transfer pork to serving plates. Increase heat; bring tomato mixture to a boil and cook 2 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley and remaining 1/4 teaspoon salt and spoon over pork.
|Serving Size:||1 pork chop with 2/3 cup tomato mixture|
|Calories from Fat||34 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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