¼ pound whole wheat spaghetti
1 teaspoon olive oil
20 ounces lean bone-in pork loin chops, trimmed, 4 chops
¼ teaspoon salt
¼ teaspoon black pepper
2 bell peppers, assorted colors, diced
2 cloves garlic, finely chopped
⅛ teaspoon red pepper flakes
1 cup marinara sauce
1. Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Sprinkle pork with salt and black pepper. Add pork to skillet and cook until browned, about 3 minutes per side. Transfer to plate.
3. Return skillet to medium heat. Add bell peppers, garlic, and pepper flakes; cook, stirring frequently, until vegetables begin to soften, about 4 minutes. Add marinara sauce and pork chops; turn pork to coat with sauce. Reduce heat and simmer until instant-read thermometer inserted into side of each chop registers 145°F, 3-4 minutes. Serve over spaghetti.
11 WW SmartPoints
Source: Weight Watchers Love It, Cook It, Eat It (Servings: 4 | Yield: 1 pork chop, 2/3 cup sauce, and 1/2 cup spaghetti per serving)