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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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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1269 Calories from Fat 600

% Daily Value*

Total Fat 67 g102.5%

Saturated Fat 17.5 g87.5%

Trans Fat 0.4 g

Cholesterol 312.7 mg104.2%

Sodium 604.8 mg25.2%

Total Carbohydrates 60 g19.9%

Dietary Fiber 15.6 g62.5%

Sugars 29.4 g

Protein 107 g213.2%

Vitamin A 132.1% Vitamin C 513.1%

Calcium 37.1% Iron 48.4%

*Based on a 2000 Calorie diet

Broiled Chops With Italian Vegetables Recipe