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.
- 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
- 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.