Pork Chops with Marinara Sauce

Pork
Pork Chops with Marinara Sauce
0
11
250
30

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

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)

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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NutritionView more

250Calories
Sodium14%DV330mg
Fat8%DV5g
Protein16%DV8g
Carbs14%DV42g
Fiber12%DV3g

PER SERVING *

Calories250Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium330mg14%
Potassium430mg12%
Protein8g16%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.