|Prep time||5 minutes|
|Cooking time||15 minutes|
|Total time||20 minutes|
"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."
1⁄4 cextra virgin olive oil
4bonless pork chops (1/4 in. thick)
4 clvgarlic (thinly sliced)
1large tomato (or 1 can diced tomatoes with garlic)
1⁄3 cchicken broth
1⁄4 cdry white wine (Splashdam, or Blair for a bit of sweetness)
3 Tparsley (fresh, minced)
1⁄4 tred pepper flakes
- 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.