Easy Italian-Style Pork Chops and Zucchini Dinner

This came from Diabetes Forecast magazine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4 (4 ounce)  well trimmed boneless pork loin chops
• 1⁄2 teaspoon  crumbled dried rosemary or 1⁄2 teaspoon dried oregano leaves
• 1⁄2 teaspoon salt (for seasoning chops)
• 1  small onion, chopped
• 1  garlic clove, peeled and minced
• 2 1⁄2 cups  sliced zucchini (1/4-inch thick)
• 2  cups  pasta sauce
•  black pepper
• 4  ounces  whole wheat spaghetti or 4  ounces  regular spaghetti, cooked according to package directions

Directions

1. Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
2. Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
3. Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
4. Serve the chops and zucchini sauce mixture over the pasta.