1 tablespoon olive oil
4 boneless center-cut loin pork chops (4 ounces each), trimmed
2 cloves garlic, minced
1 can (15 ounces) tomatoes, drained
1/2 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot pepper flakes
1 teaspoon balsamic vinegar or red-wine vinegar
8 ounces whole-wheat fettuccine or other like-pasta

Directions
In a large skillet heat oil over medium heat. Add pork chops; cook, turning once, until browned, about 4 minutes. Add garlic and cook, stirring frequently, for 1 minute. Stir in tomatoes, rosemary, black pepper, and red pepper flakes. Reduce heat to low.

Partially cover skillet and simmer until pork chops are cooked through and no longer pink, about 20 minutes. Remove from heat. Stir in vinegar.

While pork is simmering, cook pasta. Drain pasta in a colander. Place pasta on a serving platter. Arrange pork chops over pasta. Pour sauce over chops. Serve immediately.

Serves 4