If you're not already married you may be after your spouse tries these Italian-inspired pork chops. We used sun-dried tomatoes because we love their texture and flavor. But, you could easily use chopped tomatoes or a combination of both for texture. The thick and chunky sauce is wonderful with the tender pork chops. Jennifer suggests serving it with rice or pasta, but we thought it was so filling it could be a meal by itself. I defrosted chops and had a plan but didn't have the ingredients. I made this with chicken before but never with pork chops. This is a winner. The chops are tender and have lots of flavor. I had mushrooms and tossed them in too. I may try this with a handful of peas. I also used 2 tomatoes that I had and didn't want to waste. Served this with rice but can use any pasta.
Ingredients :
- 7-8 - boneless pork chops
- 2 tablespoon(s) olive oil
- dash(es) salt and pepper
- 3 clove(s) garlic
- minced
- 1/2 teaspoon(s) dry oregano
- 1 teaspoon(s) thyme
- 2 tablespoon(s) parsley
- 1 teaspoon(s) crushed red pepper
- 1 cup(s) chicken broth
- 1/2 cup(s) cream
- half and half or milk
- 1/2 cup(s) chopped tomatoes or sun-dried tomatoes
- 1/4 cup(s) Pecorino Romano grated cheese
- 1 tablespoon(s) chopped basil
- 2 tablespoon(s) Panko bread crumbs
Intructions :
- Heat oven to 350 F. Heat oil in a frying pan. Season chops with salt and pepper. Fry chops until they get some good color (about 5-6 minutes on each side; low to medium heat).
- Oil a 13 x 9 casserole pan and place fried chops.
- Using the same pan add the garlic
- oregano
- thyme
- and red pepper just until toasty
- about a minute.
- Add chicken broth.
- Scrape up any pieces on the bottom of the pan; good stuff there.
- Add tomatoes
- cream
- and parsley.
- Add grated cheese to the sauce.
- Sprinkle Panko over the cooked chops. Top off with basil if using.
- Pour sauce over the chops.
- Bake for 30 minutes until chops are tender. Check that sauce doesn't get too thick.
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Keyword : recipe-Italian-Pork-Bake