Italian Chops
Serves Four
4 tablespoons olive oil
4 pork chops – bone in (Available in the Frozen section. I prefer the center-cut chops, but the assorted variety are slightly cheaper)
1 can diced tomatoes – in juice
2 teaspoons Italian Seasonings Blend spices
¼ cup white wine (anything you would drink)
1 pound angel hair pasta (Note- there are times where this type of pasta is not available. You can substitute this ingredient with a box of thin spaghetti)
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown approximately 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add white wine to the pan and deglaze the pan with a whisk (getting up all of the drippings from the pan). Add the tomatoes with their juices, and spices.. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt.. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Meanwhile, cook pasta until al dente and then drain. Place 1 pork chop on top of the angel hair pasta onto each plate and spoon the sauce over the pork chops and pasta.
Nutritional facts per serving (daily value):
Calories 293kcal
Protein 21g (42%)
Total Fat 19g (29%)
Sat. 4g (19%)
Chol. 59mg (20%)
Carb. 10g (3%)
Fiber 2g (7%)
Sugars 5g
Calcium 57mg (6%)
Iron 2mg (11%)