12 ounces fresh white mushrooms
2 tablespoons olive oil, divided
2 large garlic cloves, halved
4 loin pork chops, 3/4-inch thick (about 1 1/2 pounds, bone-in, or 1 pound, boneless), fat trimmed
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 cup coarsely chopped fresh plum tomatoes
1 large yellow or green bell pepper, cut in 1/4-inch strips
Servings: 4
Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook and stir until golden, 1 to 2 minutes; remove garlic and discard. In the same skillet, cook pork chops until lightly browned, turning once, 6 to 8 minutes; remove and set aside. Raise heat to medium high; add wine, salt and red pepper flakes (if using). Cook, stirring to loosen particles, until wine is reduced by half, 2 to 3 minutes. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, about 15 minutes. Meanwhile, in a medium-size skillet, over medium heat, heat remaining 1 tablespoon olive oil until hot. Add reserved mushrooms and the bell pepper; cook and stir until vegetables are softened, about 5 minutes. Add mushroom mixture to skillet with pork chops. Cover and simmer mixture just until hot, about 3 minutes, adding 1 to 2 tablespoons water if needed.
Servings: 4
2 tablespoons olive oil, divided
2 large garlic cloves, halved
4 loin pork chops, 3/4-inch thick (about 1 1/2 pounds, bone-in, or 1 pound, boneless), fat trimmed
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 cup coarsely chopped fresh plum tomatoes
1 large yellow or green bell pepper, cut in 1/4-inch strips
Servings: 4
Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook and stir until golden, 1 to 2 minutes; remove garlic and discard. In the same skillet, cook pork chops until lightly browned, turning once, 6 to 8 minutes; remove and set aside. Raise heat to medium high; add wine, salt and red pepper flakes (if using). Cook, stirring to loosen particles, until wine is reduced by half, 2 to 3 minutes. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, about 15 minutes. Meanwhile, in a medium-size skillet, over medium heat, heat remaining 1 tablespoon olive oil until hot. Add reserved mushrooms and the bell pepper; cook and stir until vegetables are softened, about 5 minutes. Add mushroom mixture to skillet with pork chops. Cover and simmer mixture just until hot, about 3 minutes, adding 1 to 2 tablespoons water if needed.
Servings: 4
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