6 ounces fettuccine
4 pork rib end chops, 3/4 inch thick
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1 cup sliced fresh mushrooms
1 (16-ounce) can stewed tomatoes
2 tablespoons dry red wine
2 teaspoons cornstarch
1/4 cup sliced ripe pitted black olives


1. In boiling salted water, cook fettuccine according to package directions, keep warm.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add pork, brown on both sides, about 3 minutes per side, remove from skillet. To skillet, add garlic, cook until fragrant, about 30 seconds. Add oregano, basil and mushrooms.; cook until mushrooms release their liquid, about 5 minutes.
3. Stir together tomatoes, wine and cornstarch and add to skillet. Simmer and stir until thickened and bubbly; stir in sliced olives. Serve chops and sauce with hot fettuccine.

A mushroom-and olive-spiked tomato sauce is the foil for quickly browned pork chops served atop hot noodles. Toss a green salad and you've got dinner.

Pork Chops with Marinara Sauce
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