Pork Chops with Marinara Sauce
A mushroom-and olive-spiked tomato sauce is the foil for quickly browned pork chops served atop hot pasta. Toss a green salad and you’ve got dinner.
4 pork rib end chops, 3/4-inch thick
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1 cup sliced fresh mushrooms
1 (16-ounce) can stewed tomatoes
2 tablespoons dry red wine
2 teaspoons cornstarch
1/4 cup sliced ripe olives
6 ounces dry fettuccine, cooked
- In large skillet cook onion and garlic in hot oil until partially cooked; add oregano, basil and mushrooms. Cook until onions are tender. Remove from skillet; set aside.
- Brown chops in skillet over medium-high heat for 8 minutes, turning once. Remove chops from skillet; keep warm.
- Return vegetables to skillet. Stir together tomatoes, wine and cornstarch and add to skillet. Cook and stir until thickened and bubbly; stir in sliced olives.
- Serve chops and sauce with hot fettuccine.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.