My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra "something." —Lorraine Caland, Shuniah, Ontario
Total TimePrep/Total Time: 30 min.
- 2 tablespoons olive oil, divided
- 4 boneless pork loin chops (6 ounces each)
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1-1/2 cups sliced baby portobello mushrooms
- 1 medium sweet yellow pepper, coarsely chopped
- 1 medium sweet red pepper, coarsely chopped
- 2 large tomatoes, chopped
- 1/2 cup white wine or chicken broth
- 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Hot cooked rice, optional
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
- In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir 3-4 minutes or until mushrooms are tender. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
- Return chops to pan. Cook, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes; if desired, serve with rice.
Nutrition Facts1 pork chop and 1 cup vegetable mixture (calculated without rice): 351 calories, 17g fat (5g saturated fat), 82mg cholesterol, 647mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.
Originally published as Pizzaiola Chops in Simple & Delicious June/July 2015
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