Sautéed Pork Chops Niçoise

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).

Yield:

4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Robin Webb,

January 2004