Pork Chops With Angry Sauce
Source of Recipe
Newsday
List of Ingredients
4 (3/4-inch thick, 4-ounce) boneless pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup chopped onion
1/4 to 1/2 teaspoon red pepper flakes (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (14.5-ounce) can pureed tomatoes
2 tablespoons chopped parsley
Recipe
Preheat oven to 375 degrees. Coat a baking sheet with cooking
spray.
Sprinkle the salt and pepper evenly over both sides of the pork chops. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the pork chops and sear 1 to 2 minutes on each side or until browned. Transfer the pork to the baking sheet and roast for 6 to 7 minutes, or until the meat reaches an internal temperature of 145 degrees. Drape the chops lightly with foil until you are ready to serve them.
Meanwhile, in the skillet in which the chops were seared, heat the remaining 1 tablespoon of oil over medium high. Add the garlic, onion, red pepper flakes, basil and oregano and cook, stirring, 2 minutes, or until the onions are softened but are not browned. Add the tomatoes and cook, stirring occasionally, at a gentle simmer for 5 to 8 minutes, or until the sauce is thickened and the flavors
have melded.
Serve the sauce both underneath the pork chops as well as
spooned on top. Sprinkle with parsley and serve immediately.
Makes
4 servings.
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