By LINDA GASSENHEIMER Tribune News Service
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I was craving something simple yet flavorful, and an Italian-style ragu immediately came to mind. In Italy, “ragu” refers to a rich, ground meat-based sauce traditionally served over pasta.

For a quick and easy twist, I decided to prepare this ragu using a whole pork chop, making the process even more convenient without sacrificing taste. To enhance the depth of the sauce, I stirred in a bit of tomato paste. Fresh basil, with its fragrant aroma, not only brightens the dish but also adds a vibrant pop of color, elevating the entire meal.

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HELPFUL HINTS:

Any type of low-sodium pasta sauce can be used.

Any type of long cut pasta such as spaghetti, linguine, or fettuccini can be used.

2 tablespoons tomato paste are needed. Freeze and extra for another time.

The salad recipe is given to complete the dinner. Use any type of salad you have on hand.

COUNTDOWN:

Assemble all ingredients.

Place water for pasta on to boil.

Make the pork chop ragu.

While pork cooks, boil pasta.

Assemble salad.

SHOPPING LIST:

To buy: 3/4 pound boneless pork chop about 1-inch thick, 1 bottle balsamic vinegar, 1 jar low-sodium pasta sauce, 1 small can tomato paste, 1 bunch fresh basil, 1/4 pound spaghetti, 1 piece Parmesan cheese, 1 bag washed, ready-to-eat lettuce and 1 bottle reduced fat salad dressing.

Staples: olive oil, onion, garlic.

Pork Chop Ragu

Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound boneless pork chop, about 1-inch thick

1 cup sliced onion

2 crushed garlic cloves

2 tablespoons balsamic vinegar

1 1/2-cups low-sodium pasta sauce

2 tablespoons tomato paste

1/2 cup fresh basil leaves, divided use

3 ounces spaghetti

2 tablespoons grated Parmesan cheese

Bring a large saucepan 3/4 filled with water to boil for the spaghetti. Heat oil in a large nonstick skillet over medium-high heat. Add the pork chops and brown 2 minutes. Turn chops over and brown 2 minutes. Remove chops to a plate. Add the onion to the skillet and saute 3 minutes. Add the garlic and cook 30 seconds. Stir in the balsamic vinegar for 30 seconds. Add tomato sauce, tomato paste and 1/4 cup basil leaves. Bring to boil. Reduce heat and return chops to the skillet. Cover the skillet with a lid and simmer for 10 minutes. A meat thermometer should read 145 degrees. While the pork cooks, add the spaghetti to the boiling water and cook 10 minutes or according to package instructions. Drain into a colander and divide between two dinner plates. Spoon the pork and sauce over the spaghetti. Sprinkle the remaining 1/4 cup basil and Parmesan cheese on top.

Yield 2 servings.

Per serving: 583 calories (23 percent from fat), 14.9 g fat (3.3 g saturated, 5.0 g monounsaturated), 104 mg cholesterol, 52.1 g protein, 60.4 g carbohydrates, 6.7 g fiber, 317 mg sodium.

Salad

Recipe by Linda Gassenheimer

4 cups washed, ready-to-eat lettuce

2 tablespoons reduced-fat oil and vinegar dressing

Mx the lettuce and dressing together. Divide into two portions and serve on the plates with the pork ragu.

Yield 2 servings.

Per serving: 27 calories (41 percent from fat), 1.2 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2.0 g fiber, 13 mg sodium.