Italian Style Pork Chops With "Spaghetti"

Italian Style Pork Chops With
Servings: 4 Prep 15 mins Bake 350°F 45 mins


  • 1 2 pound spaghetti squash
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon black pepper
  • 4 rib pork chops (1-1/2 pounds total)
  • 1 medium onion, halved and sliced crosswise
  • 3 medium zucchini (about 1 pound), halved lengthwise and then cut crosswise into 1/2-inch-thick slices
  • 1 28 ounce can chopped tomatoes with basil, garlic and oregano
  • 1/2 teaspoon fennel seeds, crushed

Make It

1. Heat oven to 350 degrees F. Pierce squash in several places with long skewer. Place on baking sheet.

2. Bake in 350 degree F oven 45 minutes or until knife-tender, turning squash over halfway through baking. Or, microwave on glass pie plate on high power for 15 minutes, turning over halfway. Cover to keep warm.

3. Meanwhile, combine the garlic, 1/2 teaspoon salt, the rosemary and 1/8 teaspoon pepper in a cup. Rub the seasoning mixture over both sides of the pork chops.

4. Coat large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chops; brown 3 to 4 minutes on each side. Remove to plate; cover to keep warm.

5. Add onion and zucchini to skillet; saute 5 minutes. Add tomatoes, fennel seeds, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Add pork chops with any accumulated liquid to skillet. Cover; reduce heat and simmer 10 minutes.

6. Cut spaghetti squash in half. Remove and discard seeds. Scrape out strands of spaghetti squash with fork into a bowl. Serve with pork chops and zucchini-tomato sauce. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 14, chol. (mg): 63, sat. fat (g): 5, carb. (g): 36, fiber (g): 7, pro. (g): 30, sodium (mg): 1681, Percent Daily Values are based on a 2,000 calorie diet.