Pork chops provencal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil (OR as desired) |
| 3 | pounds | Pork chops |
| 1 | pack | Fresh mushrooms (12 ounces), thinly sliced |
| ½ | cup | Dry white wine |
| 1 | can | Tomatoes packed in puree (28 ounces), broken up |
| 1 | Or 2 large Spanish onions, coarsely chopped | |
| 2 | Or 3 cloves garlic, minced | |
| ½ | cup | Chopped fresh parsley |
| 3 | cups | Homemade chicken stock, boiled down to 1/2 cup |
| Salt and pepper, to taste | ||
Directions
Heat the oil in a 12- to 15-inch skillet over moderate heat and brown the pork chops on both for about 15 minutes total. If necessary, brown the chops in 2 batches. Set the pork chops aside.
Add the mushrooms to the skillet and saute them until lightly browned. Add the wine and stir to loosen any browned bits from the bottom of the skillet. Transfer the mushroom mixture to a bowl and combine with the tomatoes, onions, agrlic, parsley and reduced chicken stock.
Return all of the pork chops to the skillet, making 2 layers. if necessary. Pour the mushroom mixture over them. Season very lightly with salt and pepper. Cover the skillet securely and cook over low heat for about 2 hours, until the meat is almost but not quite falling off the bones.
Transfer the pork chops to a serving platter and keep warm. Increase the heat and boil the contents of the skillet hard, stirring constantly, to a viscous, saucelike consistency. Pour the mixture over the pork chops and serve.
Makes 4 to 6 servings.
[Robert Farrar Capon] [The New York Times; August 14, 1985] Posted by Fred Peters.