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Zesty Pork Chops

 Zesty Pork Chops
My own creation, this recipe is light, flavorful and simple to make. I sometimes top these pork chops with breadcrumbs and shredded mozzarella for the last 10 minutes of baking. They're a favorite with family and friends. —Cheryl Boak, Rothesay, New Brunswick
4 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 4 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-3/4 cups sliced fresh mushrooms
  • 4 green onions, chopped
  • 1/2 cup pimiento-stuffed olives
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

  • Sprinkle pork chops with pepper and salt. Place flour in a large
  • resealable plastic bag; add the pork chops, one at a time, and shake
  • to coat.
  • In a large nonstick skillet coated with cooking spray, brown chops on
  • both sides. Transfer to an ungreased 11-in. x 7-in. baking dish. Top
  • with tomatoes, mushrooms, onions and olives. Sprinkle with garlic,
  • basil and oregano.
  • Cover and bake at 350° for 35-40 minutes or until a thermometer
  • reads 160°. Yield: 4 servings.

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Zesty Pork Chops (continued)

Nutritional Facts: 1 pork chop equals 251 calories, 10 g fat (3 g saturated fat), 57 mg cholesterol, 670 mg sodium, 15 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.