Pork Chops In Tomato Sauce
|Garlic||4 Clove (20 gm)|
|Red wine vinegar||3 Tablespoon|
|Extra virgin olive oil||4 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Boneless center cut pork loin chops||1⁄4 Pound, trimmed (4 Pieces)|
|Onion||1 , chopped|
|Green bell pepper||1 , seeded, chopped|
|Tomato sauce||8 Ounce (1 Can)|
1. Mince 3 of the garlic cloves; transfer to a large bowl. Stir in the vinegar, 2 teaspoons of the oil, the oregano, and basil. Add the pork and toss to coat. Marinate at room temperature 30 minutes.
2. Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels and sprinkle with the salt. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned, about 3 minutes on each side. Transfer the pork to a plate and set aside.
3. Mince the remaining 1 garlic clove. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until the vegetables begin to soften, about 3 minutes. Add the tomato sauce and the reserved pork; turn the pork to coat with the sauce. Reduce the heat and simmer until an instant-read thermometer inserted in the side of each chop registers 160°F for medium, about 5 minutes.