Pork Chops with Mushrooms, Tomatoes and Peppers

  • Yield: 4 servings

Ingredients

12ounces white button mushrooms
2tablespoons olive oil, divided
2large garlic cloves, halved
4 loin pork chops, 3/4 inch-thick (about 1 1/2 pounds, bone-in, or 1 pound boneless), fat trimmed
1/2cup dry white wine
1/2teaspoon salt
1/4teaspoon red pepper flakes (optional)
1cup coarsely chopped fresh plum tomatoes
1large yellow or green bell pepper, cut in 1/4-inch strips

Instructions

  1. Trim mushroom stems; cut in thick slices; set aside. In a large skillet, over medium heat, heat 1 tablespoon of the olive oil until hot. Add garlic; cook and stir until golden, 1 to 2 minutes; remove garlic and discard. In the same skillet, cook pork chops until lightly browned, turning once, 6 to 8 minutes; remove and set aside. Raise heat to medium high, add wine, salt and red pepper flakes (if using). Cook, stirring to loosen particles, until wine is reduced by half, 2 to 3 minutes. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, about 15 minutes.
  2. Meanwhile, in a medium-sized skillet, over medium heat, heat remaining 1 tablespoon olive oil until hot. Add reserved mushrooms and the bell pepper; cook and stir until vegetables are softened, about 5 minutes. Add mushroom mixture to skillet with pork chops, Cover and simmer mixture just until hot, about 3 minutes, adding 1 to 2 tablespoons water, if needed.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

blog comments powered by Disqus
DOING VIBRANT AD
Follow

Get every new post delivered to your Inbox.

Join 448 other followers