Nancy Schoen found this recipe on the Mr. Food Test Kitchen website, which she modified with different herbs and spices. She combines all the sauce ingredients in a bowl and then pours the mixture over the chops to cook with the meat. Here, we saute the onion and garlic first, then deglaze the pan with wine before adding the tomatoes, which gives it a
|2||tablespoons olive oil|
|4||boneless pork loin chops (6 to 7 ounces each), about 1 inch thick|
|Salt and black pepper, to taste|
|1||large onion, chopped|
|1||clove garlic, finely chopped|
|½||cup white wine|
|1||can (14.5 ounces) stewed tomatoes|
|½||teaspoon dried basil|
|¼||teaspoon each dried thyme, oregano, and crushed red pepper|
1. In a large skillet over medium-high heat, heat the oil. Sprinkle the pork chops with salt and pepper. Cook them for 3 minutes on a side or until golden. Transfer the pork to a plate.
2. Reduce the heat to medium and add the onion to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Stir in the garlic and cook 1 minute. Stir in the wine, turn the heat to medium-high, and scrape up the brown bits in the pan. Stir in the tomatoes, sugar, basil, thyme, oregano, crushed red pepper, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 2 minutes.
3. Return the pork to the pan and set the cover on askew. Simmer for 10 to 15 minutes or until a meat thermometer inserted into the thickest part of the chops registers 145 degrees. Taste the sauce for seasoning and add more salt and black pepper, if you like.
Adapted from Nancy Schoen