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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 38%
  • Fat: 8.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 22.3g
  • Carbohydrate: 7.3g
  • Fiber: 1.9g
  • Cholesterol: 58mg
  • Iron: 1.3mg
  • Sodium: 494mg
  • Calcium: 48mg

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

  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.
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