My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra "something." —Lorraine Caland, Shuniah, Ontario
- 2 tablespoons olive oil, divided
- 4 boneless pork loin chops (6 ounces each)
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1-1/2 cups sliced baby portobello mushrooms
- 1 medium sweet yellow pepper, coarsely chopped
- 1 medium sweet red pepper, coarsely chopped
- 2 large tomatoes, chopped
- 1/2 cup white wine or chicken broth
- 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Hot cooked rice, optional
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
- In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir 3-4 minutes or until mushrooms are tender. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
- Return chops to pan. Cook, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes; if desired, serve with rice. Yield: 4 servings.
Originally published as Pizzaiola Chops in Simple & Delicious June/July 2015
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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