Serves: 4
Total Calories: 174

4 tablespoons olive oil
4 center-cut pork loin chops, each about 1 inch thick
salt and freshly ground black pepper
1/2 cup dry white wine
1 cup chopped fresh or canned tomato
1 tablespoon chopped fresh rosemary
1 (12-ounce) package white mushrooms, lightly rinsed stemmed, and halved or quartered if large

1 In a large heavy skillet, heat 2 tablespoons of the oil over medium heat. Sprinkle the chops with salt and pepper. Place the chops in the pan in a single layer. Cook until they are nicely browned on one side, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 1 to 2 minutes more. Transfer the chops to a plate.

2 Add the wine to the skillet and bring to a simmer. Add the tomatoes, rosemary, and salt and pepper to taste. Cover and cook 10 minutes.

3 Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the mushrooms, and salt and pepper to taste. Cook, stirring frequently, until the liquid evaporates and the mushrooms are browned, about 10 minutes.

4 Return the pork chops to the skillet with the tomato sauce. Stir in the mushrooms. Cover and cook 5 to 10 minutes more or until the pork is just cooked through and the sauce is slightly thickened. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 174
Calories from Fat: 120

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