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Pork Chops Provencal Recipe

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This recipe for Pork Chops Provencal is from Tony and Linda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 1/2 inch thick pork chops (about 1 lb.)
1 TBS. olive oil
4 medium carrots, sliced diagonally
2 large onions, sliced thinly
1/2 lb. mushrooms, sliced
3 cloves garlic, minced
1 16-oz. can stewed tomatoes
1/4 cup white wine (can substitute chicken broth)
salt and pepper
1/2 tsp dried oregano
Directions:
Directions:
Heat olive oil in a 12 inch skillet until hot but not smoking. Add pork chops and cook until browned on both sides (about 5 minutes each side). Remove pork chops to a plate. Add carrots, onions and mushrooms to skillet. Cook until vegetables are crisp-tender. Add garlic and cook for another 1-2 minutes until garlic sweats. Return pork chops to skillet. Add tomatoes, wine, salt, pepper and oregano. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes until pork chops are fork tender.

Serve over cooked orzo pasta or whole wheat couscous.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes + cooking time
Personal Notes:
Personal Notes:
My dad loved this easy, one pan meal and would request it when he was here.

 

 

 

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