Broiled Chops with Italian Vegetables

Serve these pork chops on a colorful bed of herb-scented fresh vegetables.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Broil: 12 mins
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Broiled Chops with Italian Vegetables
Ingredients
1
tablespoon dry white wine or orange juice
1
clove garlic, minced
1/8
teaspoon pepper
4
pork loin chops, cut 1/2 inch thick (1-1/4 pounds total)
 
Nonstick cooking coating
2
medium zucchini or yellow summer squash, cut into thin strips
1
small green or sweet red pepper, cut into strips
1
small onion, sliced
3/4
teaspoon dried basil, crushed
1/2
teaspoon dried oregano, crushed
1/8
teaspoon salt
8
cherry tomatoes, halved
Directions
  1. In a small bowl combine wine, garlic, and pepper; set aside.
  2. Trim separable fat from pork chops. Place on the unheated rack of a broiler pan.
  3. Broil chops 3 to 4 inches from the heat for 6 minutes. Brush with wine mixture. Turn and broil 6 minutes more or until juices run clear. Brush with remaining wine mixture.
  4. Meanwhile, spray a large skillet with nonstick cooking spray. Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt. Cook and stir over medium-high heat for 4 minutes or until vegetables are crisp-tender. Stir in tomato halves; reduce heat. Cover and cook 1 minute more. Serve vegetables with pork chops. Makes 4 servings.
Nutrition Facts (Broiled Chops with Italian Vegetables)
    Per serving:
  • 248 kcal cal.,
  • 13 g fat
  • 80 mg chol.,
  • 129 mg sodium,
  • 6 g carb.,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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