BASQUE STYLE PORK CHOPS

Basque Style Pork Chops image

Provided by Vickie Parks

Categories Pork

Time 40m

Number Of Ingredients 14

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4 loin pork chops, about 1 1/2 to 2 pounds total
salt and pepper, to taste
2 Tbsp flour, for dredging
1 Tbsp vegetable oil or corn oil
1 Tbsp olive oil
1/2 tsp finely minced garlic
1 c coarsley chopped onion
1 c seeded and thinly sliced green (or yellow) pepper
1 c seeded and thinly sliced red pepper
1/4 c dry white wine
1 c tomatoes, cut into 1/2-inch cubes
1/2 c low-sodium chicken broth
1/2 c kalamata olives, pitted and chopped
1/2 tsp dried thyme

Steps:

1. Sprinkle pork chops with salt and pepper. Dedge chops in the flour, and shake off excess.
2. Heat vegetable oil in skillet; add chops and cook about 3 to 5 minutes each side, or just until browned on both sides. Transfer chops to a platter.
3. Drain vegetable oil from skillet, and wipe skillet clean with a paper towel. Add olive oil to the skillet. Add the garlic, onion, green (or yellow) pepper and red pepper, and cook about 1 minute, stirring frequently. Add wine, and cook 1 more minute. Add tomatoes, chicken broth, olives, and thyme to the skillet. Seasone with salt and pepper, if desired. Bring mixture to a low boil. Place chops on top. Cover the skillet, and simmer over low heat for 25 minutes or until tender.
4. Transfer chops to a platter, and cover with foil to keep warm. Bring the mixture in the skillet to a boil, and cook for about 3 minutes or until slightly reduced to about 2 1/4 cups.
5. Ladle pan sauce over chops, and serve.