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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
US|METRIC
4 SERVINGS
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Directions
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Directions
- In a large skillet heat oil over medium-high heat. Brown chops on each side 1-2 minutes; remove chops.
- Add 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.
- Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium360mg10% |
Protein2g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A30% |
Vitamin C70% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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