Umbrian-Style Pork Chops
Source of Recipe
Internet
List of Ingredients
4 boneless pork chops, 1-inch thick
1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14 1/2-ounce) diced tomatoes, undrained
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons cornstarch
Recipe
In a large skillet heat oil over medium-high heat. Brown chops on each side; remove chops.
Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring.
Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally.
Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 7-8 minutes or until chops are just done. Remove chops to a serving platter, keep warm.
Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.
Serve with baked polenta and Italian green beans with vinaigrette.
Makes 4 servings
|
|
member logon
