• Food

  
  • Menus & Collections
  • Quick & Easy
  • Cooking School
  • Entertaining
  • Kids Cooking
  • Dinner Club
  • My Recipe Box
  • Magazine Recipe Indexes

Trim any fat from chops; sprinkle with salt and pepper. In skillet, heat oil over medium-high heat; brown chops. Remove to plate.

Drain fat from pan. Add onion, garlic and basil; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and green pepper; reduce heat and simmer, uncovered, for 10 minutes.

Return chops and any accumulated juices to pan, turning to coat with sauce. Add olives; simmer until chops are tender and just a hint of pink remains inside, about 5 minutes. Serve sprinkled with parsley.

Additional Information

• Side Dish Savvy
  Steamed Herb Carrots:

  Carrots are both inexpensive and healthful. They are an excellent source of beta-carotene, which is converted in the body to vitamin A.

  Peel 1 lb (500 g) carrots; diagonally slice 1/4 inch (5 mm) thick. In steamer basket, toss carrots with 1/2 tsp (2 mL) dried basil and 1/4 tsp (1 mL) each salt and pepper. Place over boiling water and steam until tender-crisp, 8 to 10 minutes. Toss with 2 tsp (10 mL) canola oil or fat-reduced butter.

  Makes 4 servings.

  Per serving: about 59 cal, 1 g pro, 2 g total fat (trace sat. fat), 9 g carb, 2 g fibre, 0 mg chol, 200 mg sodium. % RDI: 3% calcium, 4% iron, 210% vit A, 3% vit C, 5% folate.

Tags:

Main Course; Meat-Pork; Vegetables; Skillet;

Source

Canadian Living Magazine: February 2003