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Pesto pork chops an easy yet delicious weeknight supper for busy families

09/04/2012 10:00 EDT | Updated 11/04/2012 05:12 EST
Whether you use your own pesto or a store-bought gluten-free version, this is an easy supper that is delicious served alongside pasta or a rice pilaf.

Pesto Pork Chops

4 boneless pork loin chops, about 625 g (1 1/4 lbs)

5 ml (1 tsp) dried oregano leaves

1 ml (1/4 tsp) freshly ground pepper

10 ml (2 tsp) extra-virgin olive oil (divided)

45 ml (3 tbsp) gluten-free basil pesto

1 onion, thinly sliced

1 red bell pepper, thinly sliced

15 ml (1 tbsp) chopped fresh oregano

150 ml (2/3 cup) sodium-reduced, gluten-free vegetable cocktail

Pinch salt

Sprinkle pork chops with oregano and pepper; set aside.

In an ovenproof non-stick skillet, heat 5 ml (1 tsp) of the oil over medium-high heat and brown chops on both sides. Spread pesto over chops and place in a 200 C (400 F) oven for about 10 minutes or until hint of pink remains.

Meanwhile, in another non-stick skillet, heat remaining oil over medium heat and cook onion, bell pepper and fresh oregano for about 8 minutes or until starting to brown and soften. Add vegetable cocktail and salt; simmer for about 5 minutes or until absorbed.

Divide onion mixture among plates and top with pork chops.

Makes 4 servings.

Nutrition information per serving: 306.6 calories; 15.6 g fat (3.9 g saturated fat); 84.4 g cholesterol; 8.5 g carbohydrate; 197.4 g sodium.

Source: Ontario Pork.

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