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Pork Chops With Roasted Tri-Color Potatoes And Figs

Nutrition per serving    (USDA % daily values)
CAL
787
FAT
114%
CHOL
71%
SOD
23%

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Ingredients for 2 servings

pepper

6 dried black figs , quartered

1 lb potato , cubed (Medley of Yellow, Red and Blue)

1/2 cup white wine

1 tablespoon olive oil

1 tablespoon prepared dijon mustard

salt

2 center-cut pork chops (1 inch think)

1 onion , sliced (small to med)

3 whole garlic cloves , peeled

rosemary

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