2 tablespoons olive oil, divided
2 large cloves garlic, halved
4 3/4-inch-thick loin pork chops (about 1 1/2 pounds)
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1 cup coarsely chopped fresh plum tomatoes
12 ounces fresh white mushrooms, sliced
1 large yellow or green bell pepper, cut in 1/4-inch strips


1. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook and stir until golden, about 1 to 2 minutes; remove garlic and discard. In the same skillet, cook pork chops until lightly browned, turning once, about 6 to 8 minutes; remove and set aside.
2. 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, about 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.
3. Meanwhile, in a medium 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.
Serve these pork chops over soft polenta to soak up the rich sauce. If tomatoes are out of season, substitute whole canned tomatoes for the fresh.
Pork Chops with Mushrooms
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