Flavorful, tender pork chops with Italian pizzazz. Great served over noodles.
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Yield: 6 servings
1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounces) can dice Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut into 6 pieces
Directions / Instructions
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set them aside.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, for 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes.
Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the centre, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
Don’t add the green pepper wedges until your chops are done, otherwise, they will turn to mush.
Per Serving: 290 calories; protein 25.3g; carbohydrates 7.8g; fat 17.6g; cholesterol 63mg; sodium 339.1mg.
source – cooking365.co.za