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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My own creation, this recipe is light, flavorful and simple to make. I sometimes top these pork chops with breadcrumbs and shredded mozzarella for the last 10 minutes of baking. They're a favorite with family and friends. Ingredients:
4 boneless pork loin chops (4 ounces each) |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-3/4 cups sliced fresh mushrooms |
4 green onions, chopped |
1/2 cup pimiento-stuffed olives |
1 garlic clove, minced |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
Directions:
1. Sprinkle pork chops with pepper and salt. Place flour in a large resealable plastic bag; 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° for 35-40 minutes or until a thermometer reads 160°. Yield: 4 servings.
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