Italian Style Braised
Pork Chops



Pork


JUICY, TENDER PORK

The first time I had these Italian style raised Pork Chops at my Uncle's house, I knew had to have the recipe for my family. I love it when he pulls out the gallon of homemade wine. It just makes the meal so much more Italian.


Braised pork chop is a simple dish that can be served on a nice bed of fried polenta or on top of creamy risotto.

If you have the homemade wine please use it. If not, a great bottle of Barolo or Amarone will work perfectly.

Savor this one. You'll be frequently including it in your family gatherings.

INGREDIENTS

  • 4 pork chops on the bone
  • 1/2 cup of flour
  • 1 onion slice thin
  • 1 green bell pepper sliced thin
  • 1/2 cup of button mushrooms
  • 1 15oz. can of diced tomatoes
  • 3 cloves crushed garlic
  • 1 tsp of oregano
  • 1/4 extra virgin olive oil
  • 1 tsp fresh ground black pepper
  • salt to taste

    PREPARATION

  • Sprinkle chops with salt and pepper.
  • Dredge chops in flour.
  • Add garlic in olive oil for 2 minutes then remove from oil
  • Fry chops on both sides in oil until browned.
  • Add onions, sweet peppers and mushrooms for about 10 minutes.
  • Add diced undrained tomatoes and oregano and cover and let simmer for about an hour until nice and tender.

    While the chops are cooking prepare polenta.

    FRIED POLENTA

  • 6 cups of water
  • 2 cups of instant polenta
  • 2 tbls. of butter
  • 2 tbls. of olive oil
  • Salt and fresh ground pepper
  • Parmesan cheese

    PREPARATION

  • Bring water to a boil and add polenta slowly.
  • Cook polenta while whisking constantly for about 10 minutes.
  • Remove from heat and add butter, salt and pepper.
  • Pour polenta in a greased baking dish and refrigerate until cool.
  • Cut polenta into 3 inch squares.
  • Fry polenta in olive oil on both sides until golden brown.
  • Place two squares on a dish and sprinkle with cheese.

    Add chops and tomato mixture and eat the whole thing.



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