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2013-03-14 digital edition

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2013-03-14 / General Stories

From the Chef’s Corner

Braised Pork Chops
by Chef Deedle

With pork there is so much you can do. Cole slaw or cooked cabbage makes a great side-dish with this recipe, and of course, cornbread.

4 boneless pork loin chops, about 1-inch thick, trimmed
2 tsps. olive oil
Salt and pepper to taste
1 T tomato paste
1 red bell pepper, quartered and cut into ¼ inch slices
1 yellow bell pepper, quartered and cut into ¼ inch slices
1 small red or yellow onion, chopped
4 garlic cloves, thinly sliced
½ cup dry red wine (can substitute chicken or vegetable
broth)

1. Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper; cook until browned, 3-4 minutes per side. Remove chops and set aside. 2. Add tomato paste to skillet and cook, stirring, for 30 seconds. Add pepper and onion, garlic, salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about three minutes. 3. Add wine and bring to a boil, keep stirring any browned bits in the skillet. Reduce to simmer, and return chops to skillet; slowly mix them in the liquid. Cover and cook four minutes. Turn chops, cover and cook until internal temperature reaches 160 degrees. 4. Serve with pepper and onion mixture on top of pork.

Very tasty.

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