Italian Skillet Pork Chops - from Tina MacDonald

Serves 4

4 6-ounce pork chops
4 green pepper rings
½ cup sliced green onions
1 14-ounce can of tomatoes
1 tsp. oregano
2 tsp. basil leaves
Salt and pepper to taste
Garlic powder to taste
½ cup of water

Spray a large electric skillet with PAM. Cut excess fat off chops, season to taste with salt, pepper, garlic powder. Brown chops on one side in skillet. Meanwhile, cut up canned tomatoes, retaining liquids. Stir in oregano, basil and additional salt and pepper to taste.

Turn chops over, and top each chop with one green pepper ring. Divide green onion between chops and place inside pepper ring. Pour tomatoes and juice over chops, retaining one quarter of the tomatoes within the green pepper ring on each chop. Add water to skillet, Simmer chops, covered, for one hour. Lift out each chop, draining liquids, and place on serving platter.

Total recipe: 1688 calories, 38 grams of carbohydrate
Per serving: 422 calories, 9.5 grams of carbohydrate