Sunday, January 10, 2010

Pork Chops Italiano

Serves: 4

4 pork chops
1 T. oil
1/2 c. onion, chopped
3 garlic cloves, minced
2/3 c. green pepper, chopped
1 can (15 oz.) tomato sauce
1 T. Parmesan cheese
1 bay leaf
1 t. basil

In a large skillet, brown chops in oil. Remove from skillet and season with salt & pepper; keep warm. In pan drippings, saute onion, garlic and green pepper. Return chops to skillet. Add tomato sauce, cheese, basil and bay leaf. Cover and simmer 35-40 minutes or until pork chops are cooked through. Remove bay leaf.

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Tips: I served these Italian-flavored pork chops with some whole-wheat linguine on the side. There was enough sauce left to put some over the pasta. You can use any variety of pork chops with the recipes just make sure they are cooked to an internal temperature of 160 degrees. I also shared this recipe at Blessed With Grace's Tempt My Tummy Tuesday & Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe from Irvine Community Church Compilation Cookbook


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