Whether you use your own pesto or a store-bought gluten-free version, this is an easy supper that is delicious served alongside pasta or a rice pilaf.
Makes: 4 servings.
Source: Ontario Pork.
Calories: About 300
PESTO PORK CHOPS
4 boneless pork loin chops, about 1 1/4 lbs
1 tsp dried oregano leaves
1/4 tsp freshly ground pepper
2 tsp extra-virgin olive oil (divided)
3 Tbsp gluten-free basil pesto
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 Tbsp chopped fresh oregano
2/3 cup sodium-reduced, glutenfree vegetable cocktail Pinch salt
Sprinkle pork chops with oregano and pepper; set aside.
In an ovenproof nonstick skillet, heat 5 ml (1 tsp) of the oil over mediumhigh heat and brown chops on both sides.
Spread pesto over chops and place in a 400 F oven for about 10 minutes or until hint of pink remains.
Meanwhile, in another non-stick skillet, heat remaining oil over medium heat and cook onion, bell 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.
Divide onion mixture among plates and top with pork chops.
