Pizzaiola Chops

Name: Pizzaiola Chops
Ingredients: 2 tablespoons olive oil, divided; 4 boneless pork loin chops (6 ounces each); 1 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 1-1/2 cups sliced baby portobello mushrooms; 1 medium sweet yellow pepper, coarsely chopped; 1 medium sweet red pepper, coarsely chopped; 2 large tomatoes, chopped; 1/2 cup white wine or chicken broth; 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano; 2 garlic cloves, minced; Hot cooked rice, optional

12 ingredients

3 steps

Ingredients

2 tablespoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet yellow pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
2 large tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 garlic cloves, minced
Hot cooked rice, optional

Directions

1

In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan.
2

In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
3

Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.