Italian Chops in Red Sauce


This is another recipe that Mark found. I have no idea where, but it was some foreign blog.  We went through it together and made some changes and I basically rewrote the recipe.  This is definitely a restaurant quality meal.  Don’t be nervous by all of the steps, it’s not as bad as it looks.

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Pork chops (I used 3)
1 can 14 oz. diced tomatoes
1 Tbsp. fresh thyme leaves
1 onion, chopped
2 cloves of garlic
Salt and freshly ground black pepper
 1/3 cup dry white wine
1/2 lb. button or cremini mushrooms, sliced
½ lb. box of rotini pasta
Freshly grated parmesan cheese
Crushed Red Pepper (Optional)
Olive Oil

1.    Sauté mushrooms in 2 tablespoons of olive oil, season with salt and pepper.  Cook until tender. Remove them from the pan and set aside.
2.    Brown each side of the chops in the same pan that you sautéed the mushrooms in and then set aside.
3.    Add the onion to the same pan and reduce the heat to medium.  Sauté the onions and garlic until they are golden brown, about 5 minutes.  Now add the wine and allow to evaporate.
4.    Add your tomatoes, stir and bring to a boil.
5.    Return the chops to the pan cover them with the sauce and reduce the heat to low and simmer for about 15 minutes, depending on the thickness of the chops.  Turn the chops now and then and keep them covered with the sauce.
6.    Meanwhile, bring a pot of water to a boil and cook your pasta to desired doneness.  
7.    Add the thyme to the sauce in the final 5 minutes of cooking.
8.    Take the chops out of the pan with about 1/3 of the sauce and set aside.   
9.    Drain the pasta and add the mushrooms and pasta to the sauce and stir until mixed well.
10.    Plate the chops, top with the 1/3 cup of remaining sauce.  Plate the pasta. Top both with fresh grated parmesan cheese.

Some chopped fresh basil would be a great addition when serving.


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