PORK CHOPS BRAISED IN TOMATOES

SERVES 4

There are endless recipes for pork. This can also be made with boneless pork loin chops. Adjust the cooking time as they will cook faster.

INGREDIENTS

1 tablespoon olive oil

6 slices lean bacon, coarsely chopped

4 center-cut pork loin chops, bone-in, about 1-inch thick

3/4 cup chopped onion

3/4 cup chopped green bell peppers

3 large cloves garlic, finely chopped

1 can (14.5 ounces) whole tomatoes, chopped

1/2 cup dry red wine

2 tablespoons dried parsley (use fresh if available)

Freshly grated Parmesan cheese (optional garnish)

Heat the oil in a large skillet over medium-high heat. Add the bacon and brown about 2 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Place the pork chops in the pan and brown, about 2 minutes per side. Remove from pan. Reduce heat to medium; add the onions and peppers to pan. Sauté until softened, about 4 minutes. Add the garlic and sauté 1 more minute. Add the tomatoes, tomato juices, wine and parsley. Cook until slightly reduced, about 5 minutes. Return the chops and bacon to pan; reduce heat to medium-low. Cover with the lid slightly cocked and braise until chops are thoroughly cooked, about 10-15 minutes. Check often and cover tightly if it starts to dry out. Remove chops from pan and place on individual serving dishes. Top with sauce and sprinkle with Parmesan cheese. Serve immediately, with rice, pasta or noodles, topped with the extra sauce.

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