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Broiled Chops With Italian Vegetables

Diet.Chef's picture
  Dry white wine/Orange juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄8 Teaspoon
  Pork loin chops 4 , cut 1/2 inch thick
  Nonstick spray coating 2 Tablespoon
  Yellow summer squash/Zucchini 2 Medium, cut into thin strips
  Sweet red pepper/Small green pepper 1 Small, cut into strips
  Onion 1 Small, sliced
  Dried basil 3⁄4 Teaspoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Cherry tomatoes 8 , halved

Combine wine, garlic, and pepper; set aside.
Trim separable fat from pork chops.
Place on the unheated rack of a broiler pan.
Broil chops 3 to 4 inches from the heat for 6 minutes.
Brush with wine mixture.
Turn and broil 6 minutes more or till chops are no longer pink.
Brush with remaining wine mixture.
Meanwhile, spray a large skillet with nonstick spray coating.
Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt.
Cook and stir over medium high heat for 4 minutes or till vegetables are crisp tender.
Stir in tomato halves; reduce heat.
Cover and cook 1 minute more.

Recipe Summary

Difficulty Level: 
Very Easy
Stir Fried

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