Ingredients
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4 -6 pork chops, 1 inch thick
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1 tablespoon olive oil
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2 stalks celery, chopped
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1 large onion, chopped
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4 cloves garlic, minced
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1 cup dry white wine
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1 (14 1/2 ounce) can diced tomatoes
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1/2 teaspoon salt
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1/4-1/2 cup hot water
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2 tablespoons minced fresh Italian parsley
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1/4 teaspoon ground black pepper
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1 large carrot, chopped
Instructions
- In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
- Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
- Add wine, increase heat to High and cook 3 minutes.
- Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
- Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
- Remove chops to a serving platter.
- Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
- Pour over the chops and sprinkle with parsley.