Umbrian-Style Pork Chops

Name: Umbrian-Style Pork Chops
Total time: 2100 s
Yield: 4 servings
Ingredients: 4 boneless ribeye (rib) pork chops 1-inch thick; 1 tablespoon olive oil; 1/2 cup red bell pepper finely chopped; 1/2 cup onions finely chopped; 2 cloves garlic minced; 1/2 cup dry white wine; 14 1/2 ounces diced tomatoes undrained; 1 teaspoon fennel seeds crushed; 1 teaspoon dried oregano crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons cold water; 2 teaspoons corn starch

Pork

13Ingredients

┅Calories

35Minutes

Description

East of Tuscany lies Umbria, the green heart of Italy, the important olive oil region. Serve with baked polenta and Italian green beans with vinaigrette.

Ingredients

servings:

4 boneless ribeye (rib) pork chops (1-inch thick)
1 tablespoon olive oil
1/2 cup red bell pepper (finely chopped)
1/2 cup onions (finely chopped)
2 cloves garlic (minced)
1/2 cup dry white wine
14 1/2 ounces diced tomatoes (undrained)
1 teaspoon fennel seeds (crushed)
1 teaspoon dried oregano (crushed)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons corn starch

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Directions

In a large skillet heat oil over medium-high heat. Brown chops on each side 1-2 minutes; remove chops.
Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring. Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally. Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 7-8 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops to a serving platter, allow to rest 3 minutes and keep warm.
Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.

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