Pork or Veal Chops Napoli
|Pork chops/Veal chops||4|
|Freshly ground pepper||To Taste|
|Olive oil/Vegetable oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped canned tomatoes||2 Cup (32 tbs) (Preferably Plum)|
|Dried oregano||1⁄4 Teaspoon|
|Bay leaf||1 , crumbled|
|Sliced mushrooms||1 Cup (16 tbs)|
|Green pepper||To Taste, cut in strips|
|Zucchini||1 Small, sliced|
Season chops lightly with salt and pepper, then dust with flour.
In skillet, heat oil and brown chops on both sides; remove and set aside.
Add onion and garlic to skillet; cook until softened but not browned.
Add tomatoes, oregano, thyme, bay leaf, and salt and pepper to taste; simmer for 2 to 3 minutes.
Return chops to skillet and simmer, covered, for 15 minutes.
Add mushrooms, green pepper and zucchini, if using; cover and simmer just until vegetables are tender.