Ingredients
- 4 – 4ounce Villari Prime Boneless Pork Chops
- 3 Tablespoons of Olive Oil
- 1 Small Yellow Onion – brunoised (fine diced)
- 4 Cloves Garlic – minced
- 1/3 Cup Chicken Stock
- 1/3 Cup Pinot Grigio (optional, can substitute more Chicken Stock)
- 10 to 12 Tomatoes – Peeled, Seeded, and Chopped
- 1 Tablespoon of Fresh Oregano
- Salt and Pepper to taste
Directions
- Place the Villari Prime Boneless Pork Chops in between 2 pieces of plastic wrap or butchers’ paper and pound using a mallet until it is a little less than 1/4 of an inch thick. Season with salt and pepper on both sides.
- Add olive oil to a large frying pan over medium heat.
- Once the oil begins to lightly smoke add in the chops and cook for about 1 and 1/2 minutes per side or until browned. Then remove the Pork Chops from the pan.
- Add the onions to the pan and brown over medium heat. May take about 5 to 7 minutes, then add the garlic to the pan sauté for another minute.
- Deglaze with wine and stock and cook until most of it has been reduced, there should be 2 to 3 tablespoons left in the pan.
- Add in the tomatoes and stew over medium-low heat for 20 minutes or until the sauce is thick and the tomatoes have broken down. Season with salt and pepper.
- Now add the Boneless Pork Chop to the top of the tomato sauce, and fresh herbs. Place a lid on and cook for 5 to 6 minutes to warm the Pork Chops back up.
- Serve with pasta or rice and seasonal vegetables. You may also want a hearty Italian Bread with some herbed olive oil to add to your meal.
- Other items you may choose to add to the sau: Bell Peppers, Red Pepper Flakes, Pepperoncini Slices, a little Basil.
- Note: If you use fresh herbs add them at the end of cooking your sauce, if you use dry herbs add them at the beginning of cooking
