Umbrian-Style Pork Chops
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.
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 (14 1/2-ounce) can diced tomatoes, undrained
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black 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.
- Spoon sauce over chops.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 243 calories Protein 24 grams Fat 9 grams Sodium 202 milligrams Cholesterol 68 milligrams.
Recipe provided courtesy of National Pork Board.