Tonight’s solution
Italian pork chops
To make the meal
Sautéed sweet potatoes
It’s always possible to quickly sauté a pork chop and have dinner on the table in 15 minutes or less, but if you’d like to up your game a little bit, this recipe is quick, easy and loaded with your family’s favorite Italian flavors.
The quick cooking and the tomatoes keep the chops from drying out. We tried it with sautéed sweet potatoes, but pasta or rice would be another great side dish.
Using a package of pre-cut peppers and onions sold as “fajita” mix in the salad section of the grocery store cuts down on the prep. Depending on the brand, you’ll find cans of tomatoes labeled “Italian-style” or labeled as flavored with basil, garlic and onion. Either will work fine here.
If you want a Southwestern twist, substitute canned tomatoes with hot peppers, like Rotel, for the Italian-style and sprinkle with cheddar or mozzarella instead of Parmesan. This same preparation would work perfectly with chicken breast cutlets or a firm fish like cod.
Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You also can suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.
Italian pork chops
Hands on: 10 minutes
Total time: 20 minutes
Serves: 4
4 boneless 3/4-inch (three-quarter) pork loin chops, (about 1 1/4 [one and a quarter] pounds)
1 (10-ounce) package pre-cut onions and bell peppers
1 (14.5-ounce) can Italian-style diced tomatoes, undrained
1/4 (quarter) cup Italian dressing
1/4 (quarter) cup grated Parmesan
In a large skillet over high heat, heat 1 tablespoon olive oil. When hot, add chops and cook 2 minutes or until browned. Reduce heat to medium, turn chops and add onions and bell pepper, tomatoes and dressing. When mixture boils, reduce to simmer and cook 10 minutes or until chops register 160 degrees. Remove chops from skillet, bring mixture to a boil and cook 2 minutes more or until sauce thickens. Spoon over chops and top with Parmesan.
Per serving: 285 calories (percent of calories from fat, 53), 21 grams protein, 11 grams carbohydrates, 2 grams fiber, 16 grams fat (5 grams saturated), 43 milligrams cholesterol, 475 milligrams sodium.
Adapted from a recipe at www.kraftfoodscompany.com.
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