Sunday, December 5, 2010


Recipe adapted from Taste of Home Oct/Nov 2010 edition

3 lbs pork loin boneless chops (I had a roast and sliced into chops)
1 1/2 cups all purpose flour (I may have used less, didn't measure, just made sure chops were coated)
1/2 cup olive oil
2 tbs butter
1 medium onion chopped
1 small jar pimiento peppers undrained
5 garlic cloves pressed
1 cup chicken broth (I used homemade but canned would work)
2 tbsp dried basil
1/2 cup red wine vinegar
1 tsp pepper

Dredge pork chops in flour or place all in a plastic bag and shake well. Heat oil and butter in a large skillet over medium high heat; add pork and brown in batches. Remove to a plate.
Add onion and pimientos and saute until onion tender. Add garlic and cook for 1 minute longer. Add the broth, vinegar and pepper. Return pork to the pan , layering if necessary.

Review: This was a great recipe, very tasy. GREAT for guests. I did add some salt pepper and itilian seasoning to the flour for added flavor. We served this over pasta.
Cover and cook over low heat for 15 minutes or until meat is no longer pink. I turned the stove off and allowed the pork to cool in the pan with the top on while I did some housewor

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