Boneless pork chops are seared and then simmered in a sauce of wine, garlic and tomato. Serve with crusty bread or buttered pasta.
Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato, plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder. - 02 Jun 2004 (Review from Allrecipes USA and Canada)
Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh. - 02 Nov 2007 (Review from Allrecipes USA and Canada)
This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe! - 08 Mar 2010 (Review from Allrecipes USA and Canada)