| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mediterranean Pork

1 tablespoon olive oil
8 pork chops
1 (15-ounce) can tomato sauce
1 tomato, chopped
1 teaspoon Italian seasoning
1 (14-ounce) can artichoke hearts
2 teaspoons chopped green olives
1/2 teaspoon granulated sugar

1. In a large skillet, heat olive oil over medium-high heat. Brown boneless pork chops on both sides. Stir in tomato sauce, chopped tomato, italian seasoning, quartered artichoke hearts, chopped green olives, and sugar. Simmer over low heat, uncovered, for 10 minutes, or until cooked through.

Makes 4 servings.