Makes 4 servings
4 bone-in pork chops (1 ½ lbs.)
1 (16 oz) package frozen mixed vegetables
1 tsp. dried oregano leaves
1/4 cup light balsamic vinaigrette dressing
1 (14.5 oz) can Italian-style diced tomatoes, undrained
1 cup shredded mozzarella cheese
1. Spray skillet and heat on medium-high stove. Place chops and vegetables in pan; cook 2 minutes or until bottoms of chops are browned.
2. Turn chops over. Sprinkle with oregano; drizzle with dressing. Cover with tomatoes. Bring mixture to a boil; cover. Simmer on low heat for 12 minutes or until chops are done (meat thermometer reaches 160ᵒ), stirring occasionally. Sprinkle with cheese.
Nutrition Analysis per serving: 390 calories, 14g fat, 36g protein, 25g carbohydrate, 3g fiber, 690 mg sodium