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.
- 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)
- In 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.