Broiled Chops With Italian Vegetables Recipe
Ingredients
| 1 tablespoon dry white wine or orange juice | ||
| Garlic | 1 Clove (5gm), minced | |
| Pepper | 1/8 Teaspoon | |
| 4 pork loin chops, cut 1/2 inch thick | ||
| Nonstick spray coating | ||
| 2 medium zucchini or yellow summer squash, cut into thin strips | ||
| 1 small green or sweet red pepper, cut into strips | ||
| Onion | 1 Small, sliced | |
| Dried basil | 3/4 Teaspoon, crushed | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Salt | 1/8 Teaspoon | |
| Cherry tomatoes | 8 , halved | |
Directions
Combine wine, garlic, and pepper; set aside.
Trim separable fat from pork chops.
Place on the unheated rack of a broiler pan.
Broil chops 3 to 4 inches from the heat for 6 minutes.
Brush with wine mixture.
Turn and broil 6 minutes more or till chops are no longer pink.
Brush with remaining wine mixture.
Meanwhile, spray a large skillet with nonstick spray coating.
Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt.
Cook and stir over medium high heat for 4 minutes or till vegetables are crisp tender.
Stir in tomato halves; reduce heat.
Cover and cook 1 minute more.
Trim separable fat from pork chops.
Place on the unheated rack of a broiler pan.
Broil chops 3 to 4 inches from the heat for 6 minutes.
Brush with wine mixture.
Turn and broil 6 minutes more or till chops are no longer pink.
Brush with remaining wine mixture.
Meanwhile, spray a large skillet with nonstick spray coating.
Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt.
Cook and stir over medium high heat for 4 minutes or till vegetables are crisp tender.
Stir in tomato halves; reduce heat.
Cover and cook 1 minute more.
Chef
