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Sautéed Pork Chops Niçoise

Yield 4 servings (serving size: 1 pork chop and about 1/4 cup sauce)
In Nice, France, olives, tomatoes, and garlic are the defining ingredients - hence, the name of this recipe. Serve over rice or packaged cooked potato wedges (such as Simply Potatoes).

Ingredients

  • 1 teaspoon vegetable oil
  • Cooking spray
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons bottled minced garlic
  • 3 tablespoons dry white wine
  • 4 teaspoons chopped pitted niçoise olives
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 206
  • caloriesfromfat 38 %
  • fat 8.7 g
  • satfat 2.8 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 22.3 g
  • carbohydrate 7.3 g
  • fiber 1.9 g
  • cholesterol 58 mg
  • iron 1.3 mg
  • sodium 494 mg
  • calcium 48 mg

How to Make It

  1. Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sauté 10 seconds. Add wine, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley.