Post by Admin on Jul 15, 2005 7:19:52 GMT 10
Serves: 4
4 loin pork chops about 3/4 inches thick (I use boneless)
1/2 tsp. black pepper
1 Tbsp. oil
2 cloves garlic, minced or pressed
2 cups thinly sliced fresh mushrooms
2 large tomatoes, peeled, seeded, diced
1 large green pepper, seeded, cut into 1-inch pieces]
1/2 cup dry white wine OR broth
1 tsp. dried oregano leaves
1/2-1 tsp. salt
4 Tbsp. grated Parmesan cheese (optional)
Sprinkle chops on both sides with black pepper.
Heat oil in heavy skillet.
Brown chops about 5 minutes on each side.
Add garlic, mushrooms, tomatoes and green pepper, placing chops
on top of vegetables.
Add wine.
Sprinkle wtih oregano.
Cover.
Cook 15-20 minutes until chops are no longer pink in the
center and vegetables are tender-crisp.
Sprinkle with salt as desired.
Remove chops to serving plate.
Serve over buttered noodles if used.
Spoon vegetables over.
If there is alot of juice in pan, boil down until thickened.
Spoon over vegetables and chops.
Sprinkle with cheese if desired.
4 loin pork chops about 3/4 inches thick (I use boneless)
1/2 tsp. black pepper
1 Tbsp. oil
2 cloves garlic, minced or pressed
2 cups thinly sliced fresh mushrooms
2 large tomatoes, peeled, seeded, diced
1 large green pepper, seeded, cut into 1-inch pieces]
1/2 cup dry white wine OR broth
1 tsp. dried oregano leaves
1/2-1 tsp. salt
4 Tbsp. grated Parmesan cheese (optional)
Sprinkle chops on both sides with black pepper.
Heat oil in heavy skillet.
Brown chops about 5 minutes on each side.
Add garlic, mushrooms, tomatoes and green pepper, placing chops
on top of vegetables.
Add wine.
Sprinkle wtih oregano.
Cover.
Cook 15-20 minutes until chops are no longer pink in the
center and vegetables are tender-crisp.
Sprinkle with salt as desired.
Remove chops to serving plate.
Serve over buttered noodles if used.
Spoon vegetables over.
If there is alot of juice in pan, boil down until thickened.
Spoon over vegetables and chops.
Sprinkle with cheese if desired.