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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking. Ingredients:
2 tablespoons all-purpose flour, plus |
3/4 teaspoon all-purpose flour |
1 1/4 teaspoons salt |
1/8 teaspoon ground black pepper |
2 large pork loin chops (center cut, very thick) |
1 tablespoon butter, plus |
2 1/4 teaspoons butter |
1 tablespoon extra virgin olive oil, plus |
2 1/4 teaspoons extra virgin olive oil |
1/2 cup onion, chopped, plus |
1 tablespoon onion (chopped) |
1/2 cup carrot, thinly sliced, plus |
1 tablespoon carrot (thinly sliced) |
1/4 cup celery, chopped, plus |
2 teaspoons celery, chopped |
1 garlic clove (crushed) |
1 (8 ounce) can tomato sauce |
1/2 cup water, plus |
1 tablespoon water |
1/2 teaspoon dried basil |
1/8 teaspoon dried thyme |
2 sprigs fresh parsley |
1 bay leaf |
Directions:
1. In a shallow dish, stir together flour, salt, and black pepper.
2. Dredge meat in seasoned flour.
3. In a large skillet, melt butter with oil over medium heat.
4. Brown meat.
5. Remove meat from pan, and set aside.
6. Add onion, carrots, celery, and garlic to drippings in pan.
7. Cook and stir for about 5 minutes.
8. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
9. Return meat to pan.
10. Bring to a boil, and reduce heat to simmer.
11. Cover, and cook for 1 hour, or until tender.
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