Pork Chops Provencal
Published August 13, 1985
- Total Time
- 2 hours 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil, or as desired
3 pounds pork chops
1 12-ounce package mushrooms, sliced thin
½ cup dry white wine
1 28-ounce can tomatoes packed in puree, broken up
1 or 2 large Spanish onions, chopped coarse
2 or 3 cloves garlic, minced
½ cup chopped parsley
3 cups homemade chicken stock, boiled down to ½ cup
Salt and pepper to taste
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 160 milligrams cholesterol; 541 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 4 grams fiber; 1408 milligrams sodium; 54 grams protein; 8 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.
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Preparation
- Step 1
Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
- Step 2
Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
- Step 3
Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
- Step 4
Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.
Private Notes
Comments
Fixed it for Lori and Chuck 2/6/2021. Delicious.