Hot and fast, tender pork chops simmered in a creamy light tomato sauce. This is a very easy weeknight dinner that can I can pull together quickly with staple pantry ingredients. While I normally purchase boneless pork chops for preparing quick dishes, these center cut pork chops can be made as easily requiring just slightly longer cooking time. Pork chops on the bone seem more rustic, comfort dining to me, but I would serve this to guests as well as the pork is so extremely flavorful and tender.
Mediterranean Pork Chops
4 center cut pork chops about 1/2 inch thick, trimmed of excess fat
Italian seasoning mix (see below)
2-3 tablespoons olive oil
1 small onion thinly sliced
1 14 oz can diced tomatoes
1/4 cup water, chicken stock or white wine
1 tablespoon tomato paste
1/4 cup heavy cream
Italian Seasoning Mix:
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 tablespoon garlic powder
1/2 tablespoon dried sage
1 teaspoon paprika
1/2 tablespoon kosher salt
2 teaspoon black pepper
Combine seasoning mix in a small container; not all will be used, save the remaining for other dishes in an airtight container for up to 3 months. Season each pork chop well with the mixture, rubbing it into the meat on both sides.
Heat olive oil in a large skillet over medium heat. Add pork chops to the pan and allow to cook for about 3 minutes or until the chops can be turned easily, without sticking, and are nicely browned. Turn pork chops over and cook for an additional 3 minutes. Remove from the pan to a plate.
Add in thinly sliced onions and diced tomatoes, stirring well to combine and scraping bottom of the pan. Stir in the cream and return the pork chops to the pan, turning once to coat both sides with the sauce. Partially cover the pan and allow to simmer for about 25 minutes, occasionally turning the pork chops. Plate pork chops spooning sauce over each chop.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.