Recipe Friday is our recurring blog showcasing recipes featuring items we have on sale in our ad for the week.
Prep: 20 minutes
Cook: 20 minutes
½ (16-ounce) package spaghetti
½ medium green bell pepper, chopped
¾ cup Sliced White Mushrooms
¼ cup chopped onion
2 tablespoons Colavita® Extra Virgin Olive Oil
2 garlic cloves, crushed with press
2 cups Terlato Kitchen™ Pomodoro Sauce
¼ cup drained sliced black olives
4 Valley View Farms Boneless Center-Cut Pork Chops (about 6 ounces each)
½ teaspoon salt
1 teaspoon ground black pepper
½ cup shaved Parmesan cheese (optional)
1. Heat large covered saucepot of salted water to a boil over high heat. Add spaghetti and cook as label directs; drain and return to saucepot.
2. In large skillet, cook bell pepper, mushrooms and onion in 1 tablespoon oil over medium-high heat 3 minutes, stirring occasionally; stir in garlic and cook 1 minute. Add tomato sauce and olives; heat to a simmer and simmer 5 minutes.
3. Sprinkle pork chops with salt and pepper. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add pork chops and cook 8 minutes or until internal temperature reaches 145°, turning once.
4. To serve, divide spaghetti over 4 serving plates; top with sauce and pork chops. Sprinkle with cheese, if desired.
Approximate nutritional values per serving: 580 Calories, 24g Fat (6g Saturated), 77mg Cholesterol, 1344mg Sodium, 54g Carbohydrates, 3g Fiber, 6g Sugars, 0g Added Sugars, 38g Protein