Pork Chops Italiano

Pork Chops Italiano


=> 1 teaspoon olive oil
=> 2 cups sliced mushrooms
=> 2 tablespoons olive oil
=> 6 (3/4 inch thick) pork loin chops
=> 2 cloves garlic, crushed
=> 1 cup chopped onion
=> 1 (14.5 ounce) can diced Italian tomatoes, undrained
=> 1 teaspoon dried basil
=> 1/2 teaspoon dried oregano
=> 1/2 teaspoon salt
=> 1/4 teaspoon ground black pepper
=> 1/2 cup water, if necessary
=> 1 large green bell pepper, cut in 6 pieces

Pork Chops Italiano1

=> Heat 1 tspn olive oil in a skillet pan over medium heat. Stir in mushrooms; cook and stir up-to mushrooms are caring, 5 to 7 minutes. Transfer the mushrooms to a bowl and set to the side.
=> Heat the remaining 2 tspn olive oil in the skillet pan over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a salver then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir up-to the onion has soften and turned translucent, about 5 minutes.
=> Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer up-to the pork chops are tender and no longer pink in the middle, about 45 minutes. Stir in some water if the mixture become too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer up-to the bell pepper is tender, 5 to 10 minutes.

You can leave a response, or trackback from your own site.

Leave a Reply