Italian Style Pork Chops With "Spaghetti" Recipe
Servings: 4
Ingredients
- 1 x spaghetti squash (about 2 pounds)
- 2 lrg clv garlic, chopped
- 1 tsp salt
- 1/2 tsp dry rosemary, crumbled
- 1/4 tsp black pepper
- 4 x rib pork chops (1 1/2 pounds total)
- 1 med -size onion, halved and sliced crosswise
- 3 med -size zucchini (about 3 pounds) halved lengthwise and then cut across into 1/2-inch slices
- 1 can (28 ounces) minced tomatoes with basil, garlic and oregano
- 1/2 tsp fennel seeds, crushed
Directions
- Heat oven to 350 F. Pierce squash in several places with a long skewer.
- Place on baking sheet. Bake in oven for 45 min or possibly till knife-tender, turning squash over halfway through baking. Keep hot.
- Meanwhile, combine garlic, 1/2 tsp. salt, rosemary and 1/8 tsp. pepper in a c.. Rube the seasoning mix over both sides of pork chops.
- Coat large nonstick skillet with nonstick cooking spray. Heat over medium- high heat. Add in chops and brown 3 to 4 min on each side. Remove to plate and cover to keep hot.
- Add in onion and zucchini to skillet; saute/fry 5 min. Add in tomatoes, fennel seeds, 1/2 tsp. salt and 1/8 tsp. black pepper. Bring to boil.
- Add in pork chops with any accumulated liquid to skillet. Cover, reduce heat and simmer 10 min.
- Cut spaghetti squash in half. Remove and throw away seeds. Scrape out strands of spaghetti squash with fork into a bowl. Serve with pork chops and zucchini-tomato sauce.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 191 | |
| Calories from Fat 138 | 72% |
| Total Fat 15.29g | 19% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1408mg | 59% |
| Potassium 335mg | 10% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.14g | 1% |
| Protein 8.15g | 13% |
