My favorite cousin shared this recipe, and I tweaked it for our family. Try the Italian trick of sprinkling on a little extra oregano to give it more gusto.
—LORRAINE CALAND SHUNIAH, ON
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 tablespoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups sliced baby portobello mushrooms
1 medium sweet yellow pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
2 large tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 garlic cloves, minced
Hot cooked rice, optional
1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
2. In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir 3-4 minutes or until mushrooms are tender. Add the tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
3. Return chops to pan. Cook, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes; if desired, serve with rice.
Per 1 pork chop and 1 cup vegetable mixture without rice: 351 cal., 17g fat (5g sat. fat), 82mg chol., 647mg sod., 10g carb. (4g sugars, 2g fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1 1/2 fat, 1 vegetable.