This meal is a bit of a cross-border meal, parts of it seemed Italian, parts of it Mexican. All together delicious, and that’s what matters! This recipe is also from the Weight Watchers book.
Pork Chops in Tomato Sauce
Hands-on Prep: 15 min
Cook: 15 min
- 4 garlic cloves
- 3 tablespoons red-wine vinegar
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 (1/4-pound) boneless center-cut pork loin chops, trimmed
- 1/2 teaspoon salt
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 (8-ounce) can tomato sauce
- Mince 3 of the garlic cloves; transfer to a large bowl. Stir in the vinegar, 2 teaspoons of the oil, the oregano and basil. Add the pork and toss to coat. Marinate at room temperature 30 minutes.
- Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels and sprinkle with salt. Heat 1 teaspoon of the oil in a large nonstick pan over medium-high heat. Add the pork and cook until browned, about 3 minutes on each side. Transfer the pork to a plate and set aside.
- Mince the remaining 1 garlic clove. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper and garlic; cook until the vegetables begin to soften, about 3 minutes. Add the tomato sauce and the reserved pork; turn the pork to coat with the sauce. Reduce the heat and simmer until an instant-read thermometer registers 160 degrees F for medium, about 5 minutes.
Per serving (1 pork chop with 1/4 cup sauce): 239 Cal, 12g Fat, 4g Sat Fat, 0g Trans Fat, 51 mg Chol, 667mg Sod, 11g Carb, 2g Fib, 22g Prot, 42mg Calc. POINTS valude 5.
- We didn’t have any basil around the house, so we used parsley.
- We upped the garlic in every aspect of the meal, we just love garlic so much.
- We added some garlic bread and salad to the side of this, and they worked great together.
How was it?
It was absolutely delicious, as I said before, you’re not exactly sure what to expect, and it just surprises you with the amount of flavor the sauce and pork have. Add in the garlic bread and salad, and you just can’t go wrong.
Things We Would Change
To be honest, we couldn’t think of anything to change. It was just that good.
Garlic Bread Recipe
I thought I would add in what I did to make the garlic bread I added to this meal.
- Sourdough Bread (because I had some leftover from the French Onion Soup)
- Olive Oil
- Minced garlic
- Cut the sourdough bread into 1-inch slices
- Drizzle some olive oil on top of the slices, and also put some underneath each slice and rub the slice on the cookie sheet to coat. Only use enough to help crisp the bread, don’t soak it.
- Spread some minced garlic on the bread, and sprinkle with parsley.
- Bake for about 10 minutes at 400 degrees F. Watch the bread closely to ensure it doesn’t burn.