Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Pork Chops Simmered with Tomatoes, Red Peppers, and Onions
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2 boneless, center-cut pork chops, about 1 pound |
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Seasoned salt and garlic powder |
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2 tablespoons olive oil |
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¾ cup chopped onion |
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½ sweet red bell pepper, chopped |
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1 medium carrot, peeled and cut into ½" dice |
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1 large clove garlic, minced |
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½ tablespoon dried basil |
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½ teaspoon curry powder |
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1/8 teaspoon red pepper flakes |
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1 (14.5 ounce) can Italian style tomatoes, drained |
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2 cups chicken broth |
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¼ cup dry white wine |
Season pork chops with season salt and garlic powder (it called for salt and pepper, but this is what I always use). Heat oil in skillet over medium heat until hot. Add chops and sauté until browned well, about 3 minutes per side. Remove to paper towels to drain.
Add onion, carrots (I didn’t have one), and red bell pepper to skillet and cook, stirring, until vegetables begin to soften slightly. Add garlic and cook and stir one minute more.
Add basil, curry powder, red pepper flakes, tomatoes, broth, and wine. Return chops to skillet. Bring mixture to a simmer. Lower heat, cover, and cook about 1 hour 20 minutes.
Remove lid and cook another 10-15 minutes until liquids are reduced to a slightly thicker, more sauce like consistency. Season with salt and pepper if necessary (it wasn’t for us!)
Arrange chops on plate and top with sauce.
NOTE: I found this in the 5-16-01 edition of the News Press and have just fixed it. If you don’t thicken the sauce too much, this would be great served over rice. The portions given above are half the given recipe (which said it fed six and called for six chops, about 2 pounds). It has a really good flavor!