Boneless Pork Loin Chops with Chunky Tomato Sauce
During tomato season, you have to use tomatoes nearly every night, whether as a side dish or an accompaniment to an entree. This recipe is one way to utilize some of those beauties from your own garden, but you can use store-bought or even diced and drained canned tomatoes. This is a quick, easy and healthy Italian-style dish that can be made in any amount needed.
- 4 boneless pork loin chops, about 3/4-inch thick and 4 to 6 ounces each
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1/2 large green pepper, coarsely chopped
- 1 small onion, coarsely chopped
- 1 tablespoon chopped garlic
- 1 pound plum tomatoes, halved, seeded and coarsely chopped
- 3 large fresh sage leaves, chopped
- 4 large fresh basil leaves, shredded
- Freshly grated Parmesan cheese
Pat the pork chops with paper towels to dry. Season with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add the olive oil, then the pork. Sear until brown, about 3 minutes per side. Remove to a plate and set aside.
Return pan to heat. Add peppers and onions; sprinkle with a little more salt and pepper. Sauté until softened, stirring up the browned bits in the bottom of the pan, about 5 minutes. Add the garlic and sauté 1 more minute. Turn heat to high and add the tomatoes, salt, pepper, the sage and basil. Cook until the tomatoes break down slightly, about 5 minutes. Return the chops to the pan with accumulated juices. Cook until chops are hot and sauce is desired consistency. Serve immediately, placing chops on individual plates, topped with some sauce and Parmesan cheese.