Pork Chops In Tomato Sauce Recipe
Ingredients
| Garlic | 4 Clove (5gm) | |
| Wine vinegar | 3 Tablespoon | |
| Extra virgin olive oil | 4 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| 4 (1/4-pound) boneless center-cut pork loin chops, trimmed | ||
| Salt | 1/2 Teaspoon | |
| Onion | 1 , chopped | |
| 1 green bell pepper, seeded and chopped | ||
| Tomato sauce | 1 Can (10oz) | |
Directions
1. Mince 3 of the garlic cloves; transfer to a large bowl. Stir in the vinegar, 2 teaspoons of the oil, the oregano, and basil. Add the pork and toss to coat. Marinate at room temperature 30 minutes.
2. Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels and sprinkle with the salt. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned, about 3 minutes on each side. Transfer the pork to a plate and set aside.
3. Mince the remaining 1 garlic clove. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until the vegetables begin to soften, about 3 minutes. Add the tomato sauce and the reserved pork; turn the pork to coat with the sauce. Reduce the heat and simmer until an instant-read thermometer inserted in the side of each chop registers 160°F for medium, about 5 minutes.
2. Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels and sprinkle with the salt. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned, about 3 minutes on each side. Transfer the pork to a plate and set aside.
3. Mince the remaining 1 garlic clove. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until the vegetables begin to soften, about 3 minutes. Add the tomato sauce and the reserved pork; turn the pork to coat with the sauce. Reduce the heat and simmer until an instant-read thermometer inserted in the side of each chop registers 160°F for medium, about 5 minutes.
Chef
