Umbrian-Style Pork Chops
Pork
0
13
100
35
Description
East of Tuscany lies Umbria, the green heart of Italy, the important olive oil region. Serve with baked polenta and Italian green beans with vinaigrette.
Ingredients
- 4 boneless ribeye (rib) pork chops (1-inch thick)
- 1 tablespoon olive oil
- 1/2 cup red bell pepper (finely chopped)
- 1/2 cup onions (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 14 1/2 ounces diced tomatoes (undrained)
- 1 teaspoon fennel seeds (crushed)
- 1 teaspoon dried oregano (crushed)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cold water
- 2 teaspoons corn starch
Directions
- 1In a large skillet heat oil over medium-high heat. Brown chops on each side 1-2 minutes; remove chops.
- 2Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring. Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally. Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 7-8 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops to a serving platter, allow to rest 3 minutes and keep warm.
- 3Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.
NutritionView more
100Calories
Sodium7%DV160mg
Fat5%DV3.5g
Protein4%DV2g
Carbs3%DV10g
Fiber8%DV2g
PER SERVING *
Calories100Calories from Fat35 |
% DAILY VALUE* |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium360mg10% |
Protein2g4% |
Calories from Fat35 |
% DAILY VALUE* |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars5g10% |
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.