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
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.