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Recipe in: Pork and Lamb

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Spanish Pork with Peppers and Olives

Total time: 30 minutes
     Spain, like most countries with a warm climate, grows and eats lots of peppers.  In Andorra I used long, green chilis.  Now I make do with bell peppers, but green, as they have a sharper flavor, for this dish.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

Spanish Pork with Peppers and Olives Ingredients:

 Instructions:

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               Nutrition Information
             

Recipe serves 2 
          Entire Recipe / per serving

Calories:  1027 / 513.5
Total Carbohydrates:  
52 / 26
          Dietary Fiber: 12 / 6
Total Fat:  42 / 21
         Saturated Fat: 9 / 4.5
Cholesterol:  292 / 146
Protein:  99 / 49.5
Calcium:  197 / 98.5
Sodium:   1706 / 853

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/

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