1teaspoongarlic saltuse garlic powder for a low-sodium option
black pepper to taste
2tablespoonsno-salt-added vegetable brothor you may use 2 teaspoons coconut oil
1/2cuponiondiced (optional)
4garlic cloves
2large tomatoesroughly diced (retain as much juice as possible)
2cupscrimini mushroomssliced (or mushroom of your choice)
1tablespoonfresh oreganochopped
1tablespoonfresh basilchopped
1teaspoonfresh thymechopped
Directions:
Salt both sides of each pork chop with ¼ teaspoon garlic salt. Pepper both sides. Set aside.
Heat vegetable broth or oil in large skillet over medium-high heat. Sauté onions for 2 minutes.
Add garlic for another minute.
Add tomatoes, mushrooms, oregano, basil, and thyme to skillet. There should be a small amount of juice from the tomatoes to bring mixture to a low boil. If not, add 1-2 tablespoons of vegetable broth, being careful not to make the mixture too “liquidy.”
Add pork chops to skillet and reduce heat. Cover and cook for 5-7 minutes. Turn pork chops and cook for another 5 minutes.
Remove from heat when chops are finished cooking and serve smothered in tomato sauce.
Notes:
Pork overcooks very quickly. The chops are usually finished about 10 minutes, depending on the heat, number, and size of the chops and the skillet. Check the center of one chop to be sure they are finished cooking.___________________________Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. We have an incredible product called "Smart Mushrooms" that I add to my shakes every morning.You can find this product here.Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).