Mediterranean Chops
2015-01-25- Cuisine: American
A wonderful and surprising combination of flavours. Also chicken, lamb or beef could be used. A simple side dish is best with this entree. This recipe serves 4
Ingredients
- 4 6oz boneless pork chops
- ¼ cup olive oil Oil, olive, salad or cooking
- salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
- ¼ cup flour Wheat flour, white, all-purpose, enriched, unbleached
- 1 ½ cups sliced onions Onions, raw
- 1 cup golden raisins Raisins, golden seedless
- 2 tbsp garlic, chopped Garlic, raw
- ½ cup dry marsala Alcoholic beverage, Marsala
- 1 ½ cups Roma tomatoes, seeded and chopped
- 1 cup chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
- ¼ cup white wine vinegar Vinegar, white wine
- 2 tbsp sugar Sugars, granulated
- 2 tsp dried oregano leaves Spices, oregano, ground
- ½ cup pimento-stuffed olives
- 2 tbsp capers, drained and crushed Capers, canned
- Parmesan Orzo
- 2 tbs chopped fresh parsley Parsley, raw
- 1 tbsp lemon zest Lemon peel, raw
Method
Step 1
Season chops with salt and pepper; dust with flour. Saute chops in oil in a large saute pan over a medium - high heat until browned on both sides, about 5 minutes; remove from pan. Add onion and saute 3 minutes; stir in raisins and garlic, and saute another minute. Deglaze with marsala, scraping up any browned bits from bottom of the pan. Stir in the tomatoes, broth,vinegar , sugar, and oregano; bring to a boil. Return chops to pan; cover, recuce heat to medium low, and simmer 10 mins. Add olives and capers; simmer until heat through. Serve chops on orzo and garnish with parsley and lemon zest.
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