Pork Chops Italiano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp Olive Oil1 pound mushrooms, sliced in halves3 cups zucchini, sliced 1 inch thick (about 3 small)6 3oz boneless pork chops1 medium onion, chopped1 Tbsp of minced or crushed garlic1 14.5oz can of diced tomatoes3 roma tomatoes, chopped2 tsp basil1 tsp oreganoSalt to taste1 tsp black pepper1 large green bell pepper cut in to 6 piecesWater
Heat 1 Tbsp oil on medium heat in a LARGE nonstick skillet. Add mushrooms and zucchini, cook for about 7 min or until they are browned on the outside. Remove and set aside.
Add another Tbsp of oil to the skillet. Brown the pork chops on each side. Remove, set aside.
Add onion and garlic, cook, stirring constantly until onion is translucent (about 3-4 min).
Add pork chops, tomatoes (canned and chopped) to skillet with 1/2c water. Simmer, covered for 30 min. Add water as necessary.
Add the zucchini and mushrooms back in to the skillet, place a bell pepper on each pork chop, cook for 10 more min.
Remove from heat and let the flavors "rest" for about 10-15 min.
Serve over rice. Viola!! :)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TINK053184.
Add another Tbsp of oil to the skillet. Brown the pork chops on each side. Remove, set aside.
Add onion and garlic, cook, stirring constantly until onion is translucent (about 3-4 min).
Add pork chops, tomatoes (canned and chopped) to skillet with 1/2c water. Simmer, covered for 30 min. Add water as necessary.
Add the zucchini and mushrooms back in to the skillet, place a bell pepper on each pork chop, cook for 10 more min.
Remove from heat and let the flavors "rest" for about 10-15 min.
Serve over rice. Viola!! :)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TINK053184.
Nutritional Info Amount Per Serving
- Calories: 224.9
- Total Fat: 8.2 g
- Cholesterol: 55.3 mg
- Sodium: 234.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.7 g
- Protein: 22.9 g
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