Mediterranean Chops
Mary Del Santo
ingredients
- 4 Boneless pork chops (6 0z. each)
- Salt and Pepper
- 1/4 c. All purpose flour
- 1/4 c. Olive Oil
- 1 1/2 c. Onions, sliced
- 1 c. Golden raisins
- 2 T Garlic, chopped
- 1/2 c. Dry Marsala
- 1 1/2 c. Roma tomatoes, seeded, chopped
- 1 c. Chicken broth
- 1/4 c. White wine vinegar
- 2 T Sugar
- 2 t. Dried Oregano
- 1/2 c. Pimiento-stuffed green olives
- 2 T Capers, drained, crushed
- 2 T Chopped fresh parsley
- 1 T Lemon zest
directions
- 1
Season chops with salt and pepper; dust with flour.
- 2
Heat oil in sauté pan or casserole pan over medium-high heat. Add the chops and sauté until browned on both sides, about 5 minutes; remove from pan.
- 3
Add onions and sauté 3 minutes; stir in raisins and garlic and sauté another minute.
- 4
Deglaze with the marsala, scraping up any browned bits from the bottom of the pan.
- 5
Stir in tomatoes, broth, vinegar, sugar, and oregano; bring to a boil. Return chops to pan, cover reduce heat to medium-low and simmer for 15 minutes (or put casserole in oven to finish cooking and keep warm until serving).
- 6
Add the olives and capers just before serving, simmer until heated through.
- 7
Arrange chops over Parmesan Orzo, then garnish with parsley and lemon zest.
notes
Can easily double; just need a large saute or casserole pan.
Source: Mary Del Santo
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