Beef / Pork

Pork Chop and Eggplant Medley is for Dinner.

Pork Chop and Eggplant Medley takes 5 minutes to prepare.

Pork Chop and Eggplant Medley takes 40 minutes to cook.

Pork Chop and Eggplant Medley makes 3 servings.

The ingredients for Pork Chop and Eggplant Medley are:

3 lean boneless pork chops, 1 lb
1 tbsp. oil
1 tsp. salt
1/8 tsp. pepper
1 tsp garlic powder
1/2 tsp dried oregano
1 can (16 oz.) NSA stewed tomatoes
1 sm. eggplant (about 1 lb), cut into 1/2 inch pieces

Here is how you make Pork Chop and Eggplant Medley:

Cook pork chops in oil in 10 inch skillet over medium heat until brown; sprinkle with salt and pepper. Pour tomatoes over pork. Heat to boiling; reduce heat. Cover and simmer until pork is almost tender, 25-30 minutes.Add eggplant; sprinkle with garlic powder and oregano. Heat to boiling; reduce heat. Cover and simmer until pork is done and vegetables are crisp-tender, about 8 minutes.Remove pork to warm platter; keep warm. Heat veggies to boiling, stirring constantly. Boil and stir 1 minute. Serve vegetable mixture with pork.2 servings.Number of Servings: 3Recipe submitted by SparkPeople user DMOR11.

The nutritional information for Pork Chop and Eggplant Medley is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 400.9

• Total Fat: 21.2 g
• Cholesterol: 86.8 mg
• Sodium: 895.1 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 6.3 g
• Protein: 33.5 g