Pork Chops with Marinara Sauce

Name: Pork Chops with Marinara Sauce
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 ribeye (rib) pork chops 3/4-inch thick; 2 cloves garlic minced; 1 tablespoon vegetable oil; 1 teaspoon dried oregano crushed; 1/2 teaspoon dried basil crushed; 1 cup fresh mushrooms sliced; 16 ounces stewed tomatoes; 2 tablespoons dry red wine; 2 teaspoons corn starch; 1/4 cup black olives sliced; 6 ounces fettucine cooked

Pork

11Ingredients

250Calories

30Minutes

Description

A mushroom-and olive-spiked tomato sauce is the foil for quickly browned pork chops served atop hot noodles. Toss a green salad and you’ve got dinner.

Ingredients

servings:

4 ribeye (rib) pork chops (3/4-inch thick)
2 cloves garlic (minced)
1 tablespoon vegetable oil
1 teaspoon dried oregano (crushed)
1/2 teaspoon dried basil (crushed)
1 cup fresh mushrooms (sliced)
16 ounces stewed tomatoes
2 tablespoons dry red wine
2 teaspoons corn starch
1/4 cup black olives (sliced)
6 ounces fettucine (cooked)

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Directions

1In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside. Brown chops in skillet over medium-high heat for 8 minutes, turning once until internal temperature on a thermometer reads 145 degrees F. Remove chops from skillet; allow to rest 3-5 minutes and keep warm. Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.

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