Broiled Chops With Italian Vegetables
|Dry white wine/Orange juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|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|
|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.