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Broiled Chops with Italian Vegetables

Makes: 4 servings
Prep 15 mins Broil 12 mins
Broiled Chops with Italian Vegetables
  • 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

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,
  • cal. (kcal) 248,
  • Fat, total (g) 13,
  • chol. (mg) 80,
  • carb. (g) 6,
  • pro. (g) 26,
  • sodium (mg) 129,
  • Percent Daily Values are based on a 2,000 calorie diet

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