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What You Need:
(Serving Size: 6)
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4 tablespoons olive oil
6 center-cut loin pork chops, cut 1 to 1½ inches thick
1 teaspoon finely chopped garlic
½ teaspoon dried oregano, crumbled
¼ teaspoon dried thyme, crumbled
½ bay leaf
½ teaspoon salt
½ cup dry red wine
1 cup drained canned tomatoes, pureed through a sieve or food mill
1 tablespoon tomato paste
½ pound green peppers, seeded and cut in 2-by-¼-inch strips (about 1½ cups)
½ pound fresh mushrooms, whole if small, quartered or sliced if large
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10-to 12-inch skillet, heat 2 tablespoons of olive oil until a light haze forms over it. Brown the chops in this oil for 2 or 3 minutes on each side and transfer them to a plate.
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2. Pour off almost all of the fat. In it cook the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly.
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3. Add the wine and boil briskly to reduce it to about ¼ cup, scraping in any bits of meat or herbs in the pan. Stir in the tomatoes and tomato paste and return the chops to the skillet.
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4. Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 40 minutes.
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5. Meanwhile, heat the remaining oil in another large skillet. Fry the green peppers in the oil for about 5 minutes, stirring frequently.
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6. Add the mushroomsand toss them with the peppers for a minute or two, then transfer them to the pan with the pork chops. Cover and simmer for 5 minutes.
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7. Simmer uncovered, stirring occasionally, for 10 minutes longer, until the pork and vegetables are tender and the sauce is thick enough to coat a spoon heavily. (If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat, stirring constantly.)
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8. To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.
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