Ingredients
4 bone-in pork loin chops (8 ounces each)1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil1 medium green pepper, chopped1 medium red onion, chopped3 garlic cloves, minced1/3 cup dry red wine or chicken broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1-1/2 teaspoons Italian seasoningHot cooked penne pastaShredded Parmesan cheese, optional
Preparation
Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened.
Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.
