• 10servings
  • 50minutes
  • 194calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 boneless pork chops

  2. 1/2 pound pork liver

  3. 3 tablespoons olive oil

  4. 2 cloves garlic, minced

  5. 1 onion, diced

  6. salt and pepper to taste

  7. 2 tomatoes, diced

  8. 1 (15 1/2 ounce) can garbanzo beans, drained

  9. 1 (1 1/2 ounce) box raisins

  10. 2 potatoes, diced

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.

  2. Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.

  3. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.


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