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Nutrition Facts
Serving Size 230 g
(Approx. 4 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 260 mg 11%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 21 g
Vitamin A 90% Iron 8%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Chops with Sweet Potato Hash

Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
4  People


Recipe makes 4 Servings

4 pork chops, cut 1/2-inch thick
1/4 Tsp salt
1/2 Tsp pepper
1 medium sweet potato, peeled and diced
2 Tbsp olive oil
1 white onion, sliced
2 serrano peppers, sliced
3 cup(s) Swiss chard, stems removed and chopped
2 Tsp apple cider vinegar
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Place a large non-stick sauté pan over medium-high heat.
Season pork chops on both sides with salt and pepper.
Sear pork chops on both sides 2 to 3 minutes or until a nice brown crust forms. Transfer to a plate.
Add 1 tablespoon olive oil to pan and allow to heat.
Evenly disperse sweet potatoes in pan and cook 10 minutes.
Add onion and cook 5 minutes more or until onion becomes tender.
Add the pork chops back in pan with serrano pepper, Swiss chard and vinegar. Cook 5 more minutes, or until the Swiss chard has wilted.
Reduce heat and spoon onto four plates and top with a pork chop.



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