The Basque region of Spain is celebrated for its vibrant, fresh flavors and its devotion to the very best seasonal produce. Spotting bright red and green bell peppers alongside plump plum tomatoes at the market instantly brought Basque-style cooking to mind. Inspired, I topped juicy pork chops with these colorful vegetables to create a quick dinner.

A simple side of spaghetti tossed with sweet peas completes this flavorful Basque-style meal.

HELPFUL HINTS:

Any type of pasta can be used.

Minced garlic can be found in the produce section of the market. 1 crushed garlic clove can be used instead of minced garlic.

COUNTDOWN:

Prepare ingredients.

Place water for spaghetti on to boil.

Brown pork chops.

Add spaghetti to boiling water.

While spaghetti cooks, complete pork chop recipe.

Add peas to spaghetti and drain.

SHOPPING LIST:

To buy:3/4 pound boneless pork loin chops, 1 jar minced garlic, 1 carton no-salt-added chicken broth, 1 package spaghetti, 1 bottle dried thyme, 1 bag frozen chopped onion, 1 bag frozen peas, 1 green bell pepper, 1 red bell pepper, 1 plum tomato,

Staples: olive oil, salt and black peppercorns

Pork Chops Basque Style

Recipe by Linda Gassenheimer

2 teaspoons olive oil

3/4 pound boneless pork loin chops

1/2 teaspoon minced garlic

1/2 cup frozen chopped onion

1/2 cup sliced green bell pepper

1/2 cup sliced red bell pepper

1/2 cup cubed plum tomatoes

1/4 cup chicken broth

1/2 teaspoon dried thyme

Heat oil in a skillet over medium high heat and add the pork chops. Cook 3 minutes to brown on one side. Turn chops over and cook another 3 minutes. Remove chops to a plate. Add the garlic, onion and bell peppers to the skillet. Cook stirring 1 minute. Add the tomatoes, chicken broth and thyme. Bring it to a simmer and return the pork chops to the skillet. Cover with a lid and simmer 4 to 5 minutes. Do not boil. A meat thermometer should read 145 degrees. Place pork chops on two plates and spoon vegetables and sauce over the chops.

Yield 2 servings.

Per serving: 289 calories (31 percent from fat), 10.0 g fat (2.1 g saturated, 3.8 g monounsaturated), 96 mg cholesterol, 42.2 g protein, 8.5 g carbohydrates, 2.2 g fiber, 160 mg sodium.

Spaghetti and Peas

Recipe by Linda Gassenheimer

3 ounces spaghetti

1 cup frozen peas

1 tablespoon olive oil

Salt and freshly ground black pepper

Bring a large saucepan 3/4 filed with water to a boil. Add the spaghetti and boil 9 minutes. Add the pes to the boiling water and cook 1 minute. Remove 2 tablespoons of the pasta water to a bowl. Drain the spaghetti and peas and add to a bowl. Toss with the olive oil and salt and pepper to taste. Serve with the pork.

Yield 2 servings.

Per serving: 248 calories (28 percent from fat), 7.6 g fat (0.7 g saturated, 4.4 g monounsaturated), no cholesterol, 7.6 g protein, 37.1 g carbohydrates, 3.6 g fiber, 5 mg sodium.

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