East of Tuscany lies Umbria,
the green heart of Italy, the important olive oil region. Serve
with baked polenta and Italian green beans with vinaigrette.
Umbrian-Style
Pork Chops
4 boneless pork chops,
1-inch thick
1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14 1/2-ounce) diced tomatoes, undrained
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons cornstarch
In a large skillet heat
oil over medium-high heat. Brown chops on each side; remove chops.
Add red pepper, onion
and garlic to skillet; cook until vegetables are crisp-tender,
stirring.
Add wine, bring to boiling;
reduce heat. Boil gently for 3 minutes, stirring occasionally.
Stir in tomatoes, fennel
seed, oregano, salt and pepper. Bring to boiling.
Return chops to skillet.
Cover tightly; cook over low heat for 7 to 8 minutes or until
chops are just done. Remove chops to a serving platter, keep
warm.
Combine water and cornstarch;
stir into mixture in skillet. Cook over medium heat, stirring
constantly, until sauce thickens.
