Pork Chops in Tangy Fire-Roasted Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachel Ray Ingredients:
2 tablespoons extra virgin olive oil |
4 pork chops (each about an inch thick) |
salt & freshly ground black pepper |
2 -3 garlic cloves, finely chopped |
1 bunch scallion, cut into one-inch pieces |
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar |
2 tablespoons brown sugar |
28 ounces can diced fire-roasted tomatoes |
Directions:
1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
2. To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
3. To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back inches Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).
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