Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 15 minutes |
| Total time | 20 minutes |
Description
"A delicious garlic and tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast."
Ingredients
1⁄4 c
extra virgin olive oil 4
bonless pork chops (1/4 in. thick) 4 clv
garlic (thinly sliced) 1
large tomato (or 1 can diced tomatoes with garlic) 1⁄3 c
chicken broth 1⁄4 c
dry white wine (Splashdam, or Blair for a bit of sweetness) 3 T
parsley (fresh, minced) 1⁄4 t
red pepper flakesInstructions
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium-high heat, and sauté the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
- Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.