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, ¼ pound spaghetti, 1 piece Parmesan cheese, 1 bag washed, ready-to-eat lettuce and 1 bottle reduced-fat salad dressing.
Bring a large saucepan ¾ 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 ¼ 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 ¼ 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.
2 tablespoons reduced-fat oil and vinegar dressing
Mix the lettuce and dressing together. Divide into two portions and serve on the plates with the pork ragu.