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Description
A mushroom-and olive-spiked tomato sauce is the foil for quickly browned pork chops served atop hot noodles. Toss a green salad and you’ve got dinner.
Ingredients
US|METRIC
4 SERVINGS
- 4 ribeye (rib) pork chops (3/4-inch thick)
- 2 cloves garlic (minced)
- 1 Tbsp. vegetable oil
- 1 tsp. dried oregano (crushed)
- 1/2 tsp. dried basil (crushed)
- 1 cup fresh mushrooms (sliced)
- 16 oz. stewed tomatoes
- 2 Tbsp. dry red wine
- 2 tsp. corn starch
- 1/4 cup black olives (sliced)
- 6 oz. fettucine (cooked)
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Directions
- In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside. Brown chops in skillet over medium-high heat for 8 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet; allow to rest 3-5 minutes and keep warm. Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium330mg14% |
| Potassium430mg12% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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