Italian Style Braised
Pork Chops
JUICY, TENDER PORKThe first time I had these Italian style raised Pork Chops at my Uncle's house, I 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 bone1/2 cup of flour1 onion slice thin1 green bell pepper sliced thin1/2 cup of button mushrooms1 15oz. can of diced tomatoes3 cloves crushed garlic1 tsp of oregano1/4 extra virgin olive oil1 tsp fresh ground black peppersalt to tastePREPARATION 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. INGREDIENTSFRIED POLENTA 6 cups of water2 cups of instant polenta2 tbls. of butter2 tbls. of olive oilSalt and fresh ground pepperParmesan cheesePREPARATION 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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