Pork Chops with Fresh Mushrooms, Tomatoes and Bell Pepper
2.9g
Net Carbs
14.4g
Protein
14.1g
Fat
1.0g
Fiber
217
Calories
Ingredients:
- 2 plum tomatoes Red Tomatoes
- 4 fluid ounces Sauvignon Blanc Wine
- 1 teaspoon Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 small (5 per pound) Green Sweet Pepper
- 2 tablespoons Light Olive Oil
- 4 small or thin cut (3 oz, with bone, raw) (yield after cooking, bone removed) Pork Chop
- 1 1/2 cups Mushroom Pieces and Stems
Directions:
- Heat 1 tablespoon of the oil in a large skillet over medium heat.
- Using the handle of a large knife crush the garlic, add to skillet, cook and stir until golden, 1 to 2 minutes; remove garlic and discard. Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside.
- Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
- Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add sliced mushrooms and finely diced bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.
