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Umbrian-Style Pork Chops
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.
- 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.