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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.