- 2 - 4 oz. boneless, center-cut pork loin chops
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp olive oil
- 1 clove garlic, chopped
- 1/2 tsp dried oregano
- 14.5 oz can fire-roasted diced tomatoes
- 1 Tbsp chopped fresh parsley
Sprinkle pork chops with salt and pepper. Heat oil in large non-stick skillet over medium-high heat; add pork. Cook 4 minutes per side or until done. Remove from skillet, and keep warm. Add garlic and oregano to skillet; cook 1 minute. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened. Serve sauce over pork chops. Makes 2 portions.
Pairs great with Rosemary Roasted Zucchini.