{"id":4215,"date":"2006-08-30T18:41:27","date_gmt":"2006-08-31T01:41:27","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4215"},"modified":"2010-05-16T19:20:18","modified_gmt":"2010-05-17T02:20:18","slug":"italian-pork-chops","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4215","title":{"rendered":"Italian Pork Chops"},"content":{"rendered":"

3 tsp. olive oil, divided <\/span><\/p>\n

4 boneless pork chops or cutlets (about 5 ounces each) <\/span><\/p>\n

1 C. (4 ounces) bell pepper strips, any color <\/span><\/p>\n

1 C. (4 ounces) sliced red onion <\/span><\/p>\n

3\/4 tsp. dried oregano <\/span><\/p>\n

1\/8 tsp. salt <\/span><\/p>\n

1\/2 C. canned diced tomatoes <\/span><\/p>\n

red-pepper flakes <\/span><\/p>\n

4 lemon wedges (optional) <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining 2 tsp. of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened. Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop registers 160\u00c2\u00b0F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Yield: 4 servings<\/span><\/p>\n

Calories: 255<\/span><\/p>\n

Fat: 12g<\/span><\/p>\n

Fiber: 1g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

3 tsp. olive oil, divided 4 boneless pork chops or cutlets (about 5 ounces each) 1 C. (4 ounces) bell pepper strips, any color 1 C. (4 ounces) sliced red onion 3\/4 tsp. dried oregano 1\/8 tsp. salt 1\/2 C. canned diced tomatoes red-pepper flakes 4 lemon wedges (optional) \u00c2\u00a0 Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or…<\/p>\n

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