Easy Italian-Style Pork Chops and Zucchini Dinner |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This came from Diabetes Forecast magazine. Ingredients:
1 tablespoon olive oil |
4 (4 ounce) well trimmed boneless pork loin chops |
1/2 teaspoon crumbled dried rosemary or 1/2 teaspoon dried oregano leaves |
1/2 teaspoon salt (for seasoning chops) |
1 small onion, chopped |
1 garlic clove, peeled and minced |
2 1/2 cups sliced zucchini (1/4-inch thick) |
2 cups pasta sauce |
black pepper |
4 ounces whole wheat spaghetti or 4 ounces regular spaghetti, cooked according to package directions |
Directions:
1. Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
2. Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
3. Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
4. Serve the chops and zucchini sauce mixture over the pasta.
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