Low Sodium Pork Chops With Tomatoes And Fennel
A hearty dish that will warm you to the core.
Ingredients
- 1 clove Garlic cut in half lengthwise
- 4 5 oz. Boneless Pork Chops trim any visible fat
- 2 tbsp Olive Oil extra virgin, divided
- 2 bulbs Fennel thinly sliced, should be 2-3 cups
- 1 large Onion thinly sliced
- 6 cloves Garlic minced
- 2 14 oz. cans Tomatoes (no salt added) or 3 1/2 cups diced fresh tomatoes
- 1 1/2 tsp Oregano
- 1 tsp Rosemary
- 2 tsp Black Pepper fresh ground
- 1/4 cup Basil (fresh) chopped
Instructions
- Rub the cut sides of garlic halves on both sides of the chops. Heat 1 tbsp of the olive oil in a large dutch oven or high-sided roasting pan over medium high heat.
- Add the pork chops and quickly brown on both sides, 3-4 minutes per side. Transfer the chops to a platter to keep warm.
- To make the sauce, reduce the heat to medium and add the remaining tbsp of olive oil. Add the fennel and onion and saute for 4 to 5 minutes.
- Add the minced garlic and cook for one minute more. Add the tomatoes, oregano, rosemary, thyme, and black pepper and bring to a gentle boil.
- As an option here, you could add risotto, arboreal rice, couscous, tabbouleh, white, brown, or wild rice to make this a full meal.
- Add the pork chops back to the pot. Cover, reduce the heat to low, and cook for 10 minutes.
- Uncover and cook for an additional 5 minutes or to desired doneness.
- Serve garnished with fresh chopped basil.
Notes
This dish has a main and full serving of vegetables. Serve with a simple side salad, or over rice. See steps on where you could add rice during the cooking process. You may need to add a bit of water depending on how much rice you add (which should be enough to serve 4 people.
Nutrition
Serving: 1chop + 1 cup vegetablesCalories: 312kcalCarbohydrates: 18gProtein: 29gFat: 15gSaturated Fat: 4gCholesterol: 56mgSodium: 413mgPotassium: 281mgFiber: 7g
Tried this recipe?Let us know how it was!