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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Don't remember where this concoction came from, but it sure is good. I use bone-in chops - they seem to work better than butterfly chops. Of course, the recipe can be halved, but I would suggest the amount of veggies remain the same. Personal preference, I guess - they are really tasty! Ingredients:
8 pork chops (well trimmed) |
2 -3 tablespoons canola oil, drizzled twice around the pan |
2 large fresh tomatoes, fairly large |
2 -3 garlic cloves, finely minced |
1 -2 celery rib, sliced 1-inch on the diagonal |
6 -8 fresh mushrooms, sliced |
1 cup sweet pepper, thinly sliced (any colour, or a combination) |
1 medium onion, thinly sliced |
1 tablespoon white sugar |
1 tablespoon white vinegar |
1/4 teaspoon dried thyme |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
2 tablespoons fresh parsley, chopped (1 tsp. dry) |
1/2 cup black olives, sliced (optional) |
Directions:
1. In a fairly heavy skillet, brown chops in hot oil.
2. Add all vegetables and spices (except parsley and olives).
3. Cover and cook over medium-low heat 25-30 minutes or until chops are done.
4. Add olives, if using, and parsley.
5. Reduce heat and simmer 10 minutes longer.
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