Recipes - Italian Style Pork Chops MOMS Club, Tampa

Italian Style Pork Chops with Spaghetti Squash

1 spaghetti squash (about 2 lbs)
2 large cloves garlic, minced
1 tsp salt
1/2 tsp dried rosemary
1/4 tsp black pepper
4 pork chops (1 1/2 lbs total)
1 medium-size onion, halved & sliced crosswise
3 medium-size zucchini (about 1 lb), halved lengthwise and then cut crosswise into 1/2-inch thick slices
1 can (28 oz) chopped tomatoes with basil, garlic & oregano

1. Heat oven to 350F. Pierce squash in several places with long skewer. Place on baking sheet.

2. Bake in 350F oven 45 minutes or until knife-tender, turning squash over halfway through baking. Or, microwave on glass pie plate on high power for 15 minutes, turning over halfway. Cover to keep warm.

3. Meanwhile, combine the garlic, 1/2 tsp salt, rosemary and 1/8 tsp pepper in a cup. Rub the seasoning mixture over both sides of the pork chops.

4. Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chops; brown 3-4 min. on each side. Remove to plate; cover to keep warm.

5. Add onion and zucchini to skillet; saute 5 min. Add tomatoes, 1/2 tsp salt and 1/8 tsp pepper. Bring to a boil. Add pork chops with any accumulated liquid to skillet. Cover; reduce heat and simmer 10 min.

6. Cut spaghetti squash in half lengthwise. Remove and discard seeds. Scrape out strands of spaghetti squash with fork into a bowl. Serve with pork chops and zucchini-tomato sauce.