Advertisement
Ingredients
4 loin pork chops, about 2 pounds total weight
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 tablespoon corn, peanut or vegetable oil
1 tablespoon olive oil
½ teaspoon finely minced garlic
1 cup coarsely chopped onion
1 cup cored, seeded, thinly sliced green pepper
1 cup cored, seeded, thinly sliced red pepper
⅓ cup dry white wine
1 cup tomatoes, cored and cut into ½-inch cubes
½ cup fresh or canned chicken broth
1 bay leaf
½ teaspoon dried thyme
Nutritional analysis per serving (4 servings)
14 grams carbs; 138 milligrams cholesterol; 476 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 3 grams fiber; 963 milligrams sodium; 43 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle chops on both sides with salt and pepper. Dredge in flour and shake off excess.
- Step 2
Heat corn oil in a heavy skillet and add chops. Cook 5 minutes or until well browned on one side. Turn chops and cook until well browned on the other side, about 5 minutes. Transfer chops to a platter.
- Step 3
Drain fat from skillet and add olive oil. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute. Add wine. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper. Bring to boil and top with pork chops. Cover closely and simmer 25 minutes or until tender.
- Step 4
Transfer chops to a warm platter and bring the sauce to a boil. Cook about 3 minutes or until reduced to about 2 ¼ cups. Remove bay leaf. Pour sauce over chops and serve.
Private Notes
Comments
I have made this twice, both times it was fabulous. This time I sliced the vegetables very thin and long (julienned) and used marsala wine instead of white. Everyone loved it.
Cook longer than 25 mins, to make thick chops more tender.
I did not have fresh tomatoes on hand and used canned tomatoes which worked just great!
This was lovely. Pierre Freney’s recipes are always straight forward, and good!
This is delicious. However, there is less than 1 cup of liquid in the recipe, so how does one reduce it to 2 1/4 cups?
Hey people! This was a winner. Added a carolina reaper and was close to too spicy. But thankfully just right. As a rule purchased the most high quality product for this simple recipe and that’s all you need. Subbed dry sherry for wine but only bc I had on hand. Served w boiled potatoes and simple romaine salad and was fab for beautiful late summer eve.