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Umbrian-Style Pork Chops

No recipe image available.East of Tuscany lies Umbria, the green heart of Italy, the important olive oil region. Serve with baked polenta and Italian green beans with vinaigrette.

Recipe Ingredients:

4 boneless pork chops, 1-inch thick
1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, undrained
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cold water
2 teaspoons cornstarch

Cooking Directions:

  1. In a large skillet heat oil over medium-high heat. Brown chops on each side; remove chops.
  2. Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring.
  3. Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally.
  4. Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling.
  5. Return chops to skillet. Cover tightly; cook over low heat for 7 to 8 minutes or until chops are just done. Remove chops to a serving platter, keep warm.
  6. Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens.
  7. Spoon sauce over chops.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 243 calories Protein 24 grams Fat 9 grams Sodium 202 milligrams Cholesterol 68 milligrams.

Recipe provided courtesy of National Pork Board.