Spice up that scallopini

By Linda Gassenheimer

Spicy tomato salsa perks up pork chops in a one-pot meal that takes only 15 minutes to cook. If you keep the ingredients on hand — pork and peas in the freezer, fresh pasta in the fridge, salsa on the shelf — you won’t have to go to the market.

This is also a great way to spice up leftover ham, roast beef or turkey from your holiday dinner. Just warm the meat in a skillet and add salsa.

This meal contains 528 calories per serving with 25 percent of calories from fat.

Wine suggestion: Juicy pork and a soft merlot - perfection.

HELPFUL HINTS

Any type of green vegetable can be substituted for peas.

To substitute dried linguine, cook it for 5 minutes, then add peas and cook 4 more minutes.

COUNTDOWN

Bring water to a boil.

Prepare ingredients.

Make linguine.

Make pork.

SHOPPING LIST

To buy: 1‚Ñ2 pound fresh linguine, 1 package frozen peas, 3‚Ñ4 pound boneless pork chops, 1 jar chunky salsa, 1 small bunch parsley (optional).

Staples: Olive oil, salt, black peppercorns.

SALSA PORK SCALLOPINI WITH FRESH LINGUINE

1‚Ñ4 pound fresh linguine

1 cup frozen peas

3 teaspoons olive oil, divided use

Salt and freshly ground pepper

3‚Ñ4 pound boneless pork chops

3‚Ñ4 cup chunky mild salsa

1‚Ñ2 cup chopped parsley (optional)

Bring 3 cups water to a boil in a large skillet over high heat. Add pasta and peas. Bring back to a boil for 3 minutes. Drain and remove to a bowl. Toss with 1 teaspoon oil and salt and pepper to taste.

Heat remaining 2 teaspoons oil in the same skillet over medium-high. Add pork and brown 2 minutes; turn and brown 2 more minutes. Add salt and pepper to taste to the cooked side.

Lower heat to medium, cover pan with a lid and cook 5 to 6 minutes. A meat thermometer should read 160 degrees. Divide linguine between 2 plates. Place pork on the plates and spoon salsa on top. Sprinkle parsley over pork. Makes 2 servings.

Per serving: 528 calories (25 percent from fat), 14.9 g fat (3.1 g saturated, 7.5 g monounsaturated), 162 mg cholesterol, 49.5 g protein, 48 g carbohydrates, 5 g fiber, 162 mg sodium.