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PORK CHOPS PIZZAIOLA




Source of Recipe


MAGAZINE


Recipe Introduction


SERVES 4. 8 POINTS PER SERVING


List of Ingredients




4 PORK CHOPS, CUT 1 INCH THICK (1/2 LB. EACH)
1/2 TSP. FRESHLY GROUND BLACK PEPPER
2 TBSP. OLIVE OIL
3 CLOVES GARLIC, MINCED
1/4 TSP. CRUSHED RED PEPPER
1 28 OZ. CAN WHOLE ITALIAN-STYLE TOMATOES, DRAINED AND CHOPPED
1 TSP. DRIED OREGANO, CRUSHED
FRESH PARSLEY SPRIGS


Recipe



1. SPRINKLE CHOPS ON BOTH SIDES WITH 1/2 TSP. SALT AND THE BLACK PEPPER. IN A VERY LARGE SKILLET, HEAT OIL OVER MEDIUM HEAT. BROWN CHOPS ON BOTH SIDES IN THE HOT OIL. REMOVE CHOPS FROM SKILLET; SET ASIDE.

2. ADD GARLIC AND CRUSHED RED PEPPER TO THE SKILLET. COOK AND STIR FOR 1 MINUTE. STIR IN CHOPPED TOMATO, OREGANO, AND 1/4 TSP. SALT. BRING TO BOILING; REDUCE HEAT. SIMMER, UNCOVERED, FOR 5 MINUTES.

3. RETURN CHOPS TO SKILLET. SIMMER, UNCOVERED, FOR 16 TO 20 MINUTES OR UNTIL CHOPS ARE DONE (160 DEGREES), TURNING ONCE. TO SERVE, PLACE CHOPS ON SERVING PLATTER. TOP WITH TOMATO MIXTURE. IF DESIRED, GARNISH WITH FREAH PARSLEY. MAKES 4 SERVINGS.

PER SERVING: 337 CAL., 16 G TOTAL FAT (4 G. SAT. FAT), 88 MG CHOL., 797 MG SODIUM, 10 G CARBO., 2 G FIBER; 38 G PRO.