- make this recipe
- user reviews (0)
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)
- Servings Per Recipe 4,
- Calories 248,
- Protein (gm) 26,
- Carbohydrate (gm) 6,
- Fat, total (gm) 13,
- Cholesterol (mg) 80,
- Sodium (mg) 129,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
