Pork Chops Pizziola
Snipped oregano leaves give a refreshing note to the tomato sauce. Another time, make this delicious meal using fresh basil.
Prep Time:
20 mins
Total Time:
50 mins
Servings:
4 (1 chop + 1/3 cup sauce) servings
Ingredients
-
4 6-ounce pork loin rib chops, (about 1/2-inch thick)
-
1 tablespoon canola oil
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2 cloves garlic, minced
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1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
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1/4 cup dry red wine or low-sodium tomato juice
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1 tablespoon tomato paste
Directions
1.
Trim fat from pork chops. In a large skillet, heat oil over medium-high heat. Cook the chops in hot oil for 4 to 6 minutes or until evenly browned, turning once. Remove from skillet; set aside.
2.
Add garlic and dried oregano (if using) to skillet; cook and stir for 15 seconds. Add undrained tomatoes, red wine, and tomato paste; stir to combine. Bring to boiling; reduce heat.
3.
Return pork chops to skillet. Cover and simmer for 30 minutes. Transfer chops to a serving dish. Skim any fat from sauce. Stir fresh oregano (if using) into sauce. If desired, cook sauce, uncovered, for 1 to 2 minutes more or until desired consistency, stirring occasionally. Makes 4 (1 chop + 1/3 cup sauce) servings
Nutrition information
Calories 210, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 130 mg, Carbohydrate 7 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Lean Meat 2.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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