Ingredients Jump to Instructions ↓

  1. 4 Boneless pork chops about 1 pound 2 tablespoons 30ml Seasoned dry breadcrumbs Olive oil cooking spray

  2. 2 teaspoons 10ml Olive oil

  3. 1 teaspoon 5ml Onion cut in half and then thinly sliced (medium)

  4. 3 cups 711ml Mushrooms - sliced

  5. 1/4 cup 27g / 1oz Thinly sliced celery

  6. 2 tablespoons 30ml Dry white wine or vermouth

  7. 1 Diced tomatoes - undrained

  8. 2 Garlic - crushed

  9. 1/2 teaspoon 2 1/2ml Dried oregano Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly coat chops with bread crumbs. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add chops and brown on both sides, about 6 minutes. Remove to a plate. Add onion, celery, mushrooms and wine to skillet. Cook, stirring occasionally, until onion and celery is softened, about 4 minutes. Add tomatoes, garlic, oregano, salt and pepper; stir to combine, scraping any browned bits of the bottom of the skillet. Return chops along with any juices to the pan, covering them with some of the tomato mixture. Cover skillet and bring to a boil; reduce heat and simmer until pork is tender, about 20 minutes. MC Formatted & WW Pointed by Mary []10/22/00 388.22 Cal (46.00% from Fat, 35.10% from Protein, 18.90% from Carb); 33.97 g Protein; 19.77 g Tot Fat; 6.45 g Sat Fat; 9.13 g Mono Fat; 1.67 g Poly Fat; 18.24 g Carb; 3.34 g Fiber; 73.06 mg Calcium; 4.38 mg Iron; 535.09 mg Sodium; 1546.03 IU Vit A; 15.76 mg Vit C; 105.46 mg Cholesterol


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