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Pork Chops Pizziola

Yield: 4 (1 chop + 1/3 cup sauce) servings
Prep 20 mins Cook 30 mins
Pork Chops Pizziola
Ingredients
  • 4 - 6  ounces  pork loin rib chops, (about 1/2-inch thick)
  • 1  tablespoon  canola oil
  • 2  cloves garlic, minced
  • 1  tablespoon  snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1 14 1/2 ounce can  no-salt-added diced tomatoes, undrained
  • 1/4  cup  dry red wine or low-sodium tomato juice
  • 1  tablespoon  tomato paste
Directions

1. Trim fat from pork chops. In a large skillet, heat oil over medium-high heat. Cook the chops in hot oil for 4 to 6 minutes or until evenly browned, turning once. Remove from skillet; set aside.

2. Add garlic and dried oregano (if using) to skillet; cook and stir for 15 seconds. Add undrained tomatoes, red wine, and tomato paste; stir to combine. Bring to boiling; reduce heat.

3. Return pork chops to skillet. Cover and simmer for 30 minutes. Transfer chops to a serving dish. Skim any fat from sauce. Stir fresh oregano (if using) into sauce. If desired, cook sauce, uncovered, for 1 to 2 minutes more or until desired consistency, stirring occasionally. Makes 4 (1 chop + 1/3 cup sauce) servings

Nutrition Facts (Pork Chops Pizziola)
  • cal. (kcal) 210,
  • Fat, total (g) 10,
  • chol. (mg) 58,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • fiber (g) 2,
  • pro. (g) 19,
  • sodium (mg) 130,
  • Vegetables () 1,
  • Lean Meat () 3,
  • Fat () 1,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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