Food for Thought

Pleasing pork-chop recipes for delicious dinners any night of the week

“My own creation, this recipe is light, flavourful and simple to make. I sometimes top these pork chops with breadcrumbs and shredded mozzarella for the last ten minutes of baking. They’re a favourite with family and friends.“

Cheryl Boak, Rothesay, N. B.

INGREDIENTS

4 boneless pork loin chops (4 oz. each)

1/4 tsp pepper

1/4 tsp salt

1/8 cup all-purpose flour

14 1/2 can (14 1/2 oz.) diced tomatoes, undrained

1/3 cups sliced fresh mushrooms 4 green onions, chopped

1/2 cup pimento-stuffed olives

1 garlic clove, minced 1 tsp minced fresh basil or 1/4 tsp dried basil

1 tsp minced fresh oregano or 1/4 tsp dried oregano

Prep Time: 25 minutes Bake Time: 35 minutes Yields: 4 servings

1. Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag and add the pork chops, one at a time, and shake to coat.

2. In a large nonstick skillet coated with cooking spray, brown chops on both sides. Transfer to an ungreased 11-in. x 7-in. baking dish. Top with tomatoes, mushrooms, onions and olives. Sprinkle with garlic, basil and oregano.

3. Cover and bake at 350°F for 35-40 minutes or until a thermometer reads 160°F.

NUTRITIONAL INFORMATION Amount Per Serving (1 each): 251 calories, 10 g fat, 57 mg cholesterol, 670 mg sodium, 15 g carbohydrate, 6g sugars, 2g fibre, 25 g protein