PORK CHOPS PROVENCAL

Pork Chops Provencal image

Provided by Robert Farrar Capon

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, or as desired
3 pounds pork chops
1 12-ounce package mushrooms, sliced thin
1/2 cup dry white wine
1 28-ounce can tomatoes packed in puree, broken up
1 or 2 large Spanish onions, chopped coarse
2 or 3 cloves garlic, minced
1/2 cup chopped parsley
3 cups homemade chicken stock, boiled down to 1/2 cup
Salt and pepper to taste

Steps:

Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 8 grams, Sodium 1406 milligrams, Sugar 8 grams, TransFat 0 grams