Ingredients

4 boneless pork loin chops, about 1 1/4 lbs/600 g
1 tsp dried oregano leaves
1/4 tsp freshly ground pepper
2 tsp extra virgin olive oil
3 tbsp basil pesto
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 tbsp chopped fresh oregano
2/3 cup vegetable cocktail
Pinch salt

Instructions

1. Sprinkle pork chops with oregano and pepper; set aside.
2. In ovenproof nonstick skillet, heat 1 tsp (5 mL) of the oil over medium high heat and brown pork chops on both sides. Spread pesto over pork chops and place in 400 F (200 C) oven for about 10 minutes or until hint of pink remains.
3.  Meanwhile, in another nonstick skillet heat remaining oil over medium heat and cook onion, pepper and fresh oregano for about 8 minutes or until starting to brown and soften. Add vegetable cocktail and salt; simmer for about 5 minutes or until absorbed.
4. Divide onion mixture among plates and top with pork chops.

Allowance

Makes 4 servings; count each serving as 3 proteins and 1 fat.

Recipe and photo courtesy of Ontario Pork