Italian Pork Chops
Just a few ingredients simmered together to produce moist, tender pork chops. The lemon adds a fresh taste to the tomatoes. Grate the lemon before cutting, using a lemon zester or the fine wholes on a grater.
2 – 4 pork chops, depending on size, 12oz (350gr) total weight
1 tbs olive oil
15oz (450gr) crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp black pepper
Lightly grate lemon all over to remove zest (yellow part of the peel only). You should end up with at least a tsp. Then cut lemon in half and squeeze for juice. You should have about 2 tbs. Heat oil in a large nonstick skillet heat medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side. Add all remaining ingredients, including zest and juice. Bring to a boil. Cover, reduce heat to low, and simmer 30 minutes. Serve.
For the week of February 15, we're having Avocado Cocktail, Shrimp Creole, Tournedos with Creamy Brown Sauce, Prosciutto and Cannellini Risotto, and a Sausage and Artichoke Quiche
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