Hickory Baked Chops
These saucy, oven-barbecued chops on top of noodles make a complete dinner—perfect for a busy day. Serve with a simple tossed green salad and crusty French bread.
4 center loin pork chops, 3/4-inch thick
1 (8-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons smoky barbecue sauce
1 garlic clove, crushed
1 teaspoon granulated sugar
1 teaspoon dried oregano
1 (9-ounce) package fresh fettucine, cooked al dente according to package directions
- In shallow 2-quart casserole stir together tomatoes, tomato sauce, barbecue sauce, garlic, sugar, and oregano. Add chops, spooning tomato mixture over. Cover tightly and bake 1 hour at 350°F (175°C)
- When chops are almost done, cook noodles and drain well; transfer to deep platter; lift chops and arrange over noodles, spoon over some sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 340 calories Protein 27 grams Fat 7 grams Sodium 380 milligrams Cholesterol 60 milligrams Saturated Fat 2 grams Carbohydrates 41 grams.
Recipe provided courtesy of National Pork Board.