Saucy pan-roasted pork chops over pasta
Uncooked whole wheat pasta
4 oz, ziti or penne
2 medium clove(s), minced
Canned tomato puree
Red pepper flakes
Uncooked center rib pork loin (lean and fat)
20 oz, or loin chops, trimmed
Shredded fat free mozzarella cheese
⅛ leaf/leaves, (optional)
- Cook the ziti according to the package directions, omitting the salt if desired.
- Meanwhile, spray a large saucepan with olive oil cooking spray and set over medium heat. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the tomato puree, Italian seasoning, and red pepper flakes and bring to a boil; reduce the heat and simmer, stirring occasionally, 10 minutes.
- Generously spray a large skillet with nonstick spray and set over high heat. Sprinkle the pork with the salt and black pepper. Add the chops to the skillet and cook until lightly browned, about 2 minutes on each side. Reduce the heat to medium-low and sprinkle the chops evenly with the mozzarella. Cover the skillet and cook until the cheese is melted and an instant-read thermometer inserted into the side of a chop registers 160°F for medium, about 6 minutes.
- Divide the ziti evenly among 4 plates and top with the tomato sauce and a pork chop. Sprinkle with basil, if using. Yields 1 cup ziti, 1 pork chop, and scant 1⁄2 cup sauce per serving.