Braised Pork Chops with Tomatoes & Olives
This easy and tasty pork chop recipe will become a staple on your weekly menu in no time. They're healthy and packed with flavor, but cook in a flash. 325 calories and 6 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 325.5kcal
Ingredients
- 4 thin bone-in pork chops about 1-½ pounds
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 teaspoons olive oil
- 1 medium onion chopped
- ½ teaspoon dried oregano
- 2 garlic cloves minced
- 1 28 ounce can petite diced tomatoes
- ¼ cup quartered kalamata olives
- 3 tablespoons minced flat-leaf parsley
- salt and pepper if needed
Instructions
- Season the pork chops with the salt and pepper.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the pork chops in a single layer. If there is not enough room for all of the pork chops, cook in 2 batches, using another 1 teaspoon canola oil.
- Cook until the pork chops are golden brown and just cooked through, about 3 minutes per side. The pork chops should have an internal temperature of approximately 155 degrees F. Transfer the pork chops to a plate.
- Reduce the heat to medium and add 1 teaspoon olive oil. Add the onion and cook, stirring occasionally, until the onions are tender and light golden brown.
- Add the oregano and garlic, and cook for 1 minute.
- Stir in the diced tomatoes and simmer for 10 minutes. Add the pork chops and any accumulated juice to the pan, along with the kalamata olives. Cook until heated through. Stir in the parsley. Serve.
Notes
Weight Watchers Points: 6 (Freestyle SmartPoints)
Nutrition
Serving: 1Pork Chop + ¼ of Tomato Mixture | Calories: 325.5kcal | Carbohydrates: 13.2g | Protein: 28.3g | Fat: 5.3g | Saturated Fat: 0.2g | Cholesterol: 78mg | Sodium: 1000.4mg | Fiber: 3.9g | Sugar: 7.7g