Ingredients
4
4 servings
- •4 large pork chops
- •salt and ground black pepper to taste
- •1 large onions, halved and sliced
- •8 large garlic, minced
- •2 (14.5 ounce) cans whole tomatoes
- •3 tablespoons capers, with liquid
- •1 tablespoon dried rosemary
- •2 teaspoons red pepper flakes
- •0.5 tablespoon dried oregano
- •0.5 tablespoon dried basil
Instructions
- Heat a large, heavy skillet over medium-high heat. Season pork chops with salt and pepper on both sides and add to the hot skillet. Cook pork chops until browned, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
- Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook until flavors meld, about 5 minutes.
- Pour any accumulated pork juices from the plate into the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 332
- Carbohydrate: 17g
- Fat: 10g
- Fiber: 4g
- Protein: 44g
- Sugar: 7g
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