Pork Chops with Mushrooms, Tomatoes and Peppers
- Yield: 4 servings
- 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
- 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.
- 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