Saturday, July 11, 2009

Saute'ed Pork Chops with Italian Salsa

Tired of the mess, smoke, and grease from cooking pork chops in a skillet? Try cooking them this way. More tender, moist and almost impossible to burn.

2 tablespoons olive oil
6 pork chops, trimmed of fat
pinch of pepper
pinch of paprika
pinch of thyme

Using a deep skillet or sauté pan, place oil in bottom, and add pork chops to pan. Then add water so that chops are approximately submerged ¾ in solution. Turn up heat to a low simmer. Sprinkle spices over the top of the chops, then cover pan and allow chops to slowly cook. When the chops are cooked at least half way through, (moisture will be forced out the top of the chops), turn over, (bottom side up). Then sprinkle more spices over the chops and recover.

Italian Salsa:

1 diced tomato
½ cup finely diced onions
1 cup chopped mushrooms
4 garlic cloves, minced/crushed
2 tablespoons olive oil
½ teaspoon crushed oregano

While chops are cooking, combine tomato, onion, mushroom, garlic and oil in covered sauté pan, and allow to simmer over medium heat stirring occasionally. Once the onions are softened, remove cover and allow mixture to reduce and thicken while stirring occasionally.
Once chops are done, plate them with the Italian Salsa either over the top, or on the side.

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