Italian Pork Chops

Ingredients: (serves 4)

• 3 teaspoons olive oil, divided
• 4 boneless pork chops or cutlets (about 5 ounces each)
• 1 cup (4 ounces) bell pepper strips, any color
• 1 cup (4 ounces) sliced red onion
• 3/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/2 cup canned diced tomatoes
• red-pepper flakes
• 4 lemon wedges (optional)

Directions

1.

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 teaspoon of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside.

2.

Add the remaining 2 teaspoons of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened.

3.

Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop

4.

registers 160°F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.

Nutritional Facts per serving

CALORIES

255.4 CAL

FAT

11.6 G

SATURATED FAT

3.3 G

CHOLESTEROL

89.3 MG

SODIUM

219.6 MG

CARBOHYDRATES

5.1 G

TOTAL SUGARS

2.7 G

DIETARY FIBER

1.3 G

PROTEIN

30.7 G