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PORK CHOPS WITH MUSHROOMS TOMATOES & PEP




Source of Recipe


Mai


List of Ingredients




12 ounces fresh white mushrooms
2 tbs. olive oil, divided
2 large garlic cloves, halved
4 loin pork chops, 3/4 inch-thick (about 1-1/2 pounds, bone-in, or 1 pound,
boneless), fat trimmed
1/2 cup dry white wine
1/2 tsp. salt
1/4 tsp. red pepper flakes (optional)
1 cup coarsely chopped fresh plum tomatoes
1 large yellow or green bell pepper, cut in 1/4 inch strips



Recipe



Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over
medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook
and stir until golden, 1 to 2 minutes; remove garlic and discard. In the same
skillet, cook pork chops until lightly browned, turning once, 6 to 8 minutes;
remove and set aside. Raise heat to medium high, add wine, salt and red
pepper flakes (if using). Cook, stirring to loosen particles, until wine is
reduced by half, 2 to 3 minutes. Add tomatoes and return chops to skillet.
Reduce heat to low, cover and simmer, basting occasionally, until chops are
tender, about 15 minutes. Meanwhile, in a medium-sized skillet, over medium
heat, heat remaining 1 tablespoon olive oil until hot. Add reserved
mushrooms and the bell pepper; cook and stir until vegetables are softened,
about 5 minutes. Add mushroom mixture to skillet with pork chops, Cover and
simmer mixture just until hot, about 3 minutes, adding 1 to 2 tablespoons
water, if needed.
YIELD: 4 Portions