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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is courtesy of 30 Minute Meals with Rachel Ray. Looked really good. And who doesn't want a quick meal on a busy night. As some of you may know, she likes things spicy. Ingredients:
4 pork chops, 1 1/2 inch thick, bone in |
kosher salt |
fresh ground black pepper |
2 tablespoons extra virgin olive oil |
1 large garlic clove, crushed |
1 teaspoon fennel seed |
1 medium onion, chopped |
1 teaspoon crushed red pepper flakes |
1 teaspoon dried oregano or 2 sprigs fresh oregano, leaves chopped |
1/4 cup tomato paste |
1 cup red wine |
2 cups chicken stock |
Directions:
1. Season chops with salt and pepper.
2. Heat extra virgin olive oil in large skillet over medium-high heat.
3. Add the crushed garlic and stir it around to flavor the oil.
4. Add in the chops and caramelize on both sides, 2 - 3 minutes per side.
5. Remove the chops to a plate and reserve.
6. Stir in the fennel seeds, onions, red pepper flakes, and oregano.
7. Reduce the heat and cook for 7 - 8 minutes.
8. Add the tomato paste, and cook for 1 minute.
9. Add the wine and cook for another minute.
10. Stir in the stock and combine well.
11. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 - 6 minutes.
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