• 1 pound pork chops (cut 3/4-inch, loin, fresh leg, tenderloin)
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 3 medium carrots (pared and sliced 1/2-inch thick)
  • 2 cloves garlic (crushed)
  • 14 1/2 ounces diced tomatoes
  • 1/2 cup dry red wine
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1 cup pearl onions (frozen)


  1. Toss pork cubes with flour and brown in hot oil in large skillet until browned. Remove pork and reserve. Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender. Stir in onions and green beans and heat through, about 5-7 minutes.
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