These moist delicious pork chops are always a crowd pleaser. Serve over rice, noodles, couscous, or quinoa.
Ingredients:4 pork loin or rib chops (3/4 inch thick)
salt and pepper, to taste
1 T. olive or vegetable oil
14½ oz. can diced tomatoes with basil, garlic, and oregano (undrained)
½ c. dry red wine or beef broth
1 T. dijon mustard
chopped fresh parsley
4 oz. capers, drained
Season meat with salt and pepper. In a large skillet, over medium-high heat, brown chops in hot oil (about 3 minutes per side).
Remove from skillet; drain all but 1 T. fat from the skillet. Add tomatoes, wine, and mustard to the skillet. Cook over high heat, stirring occasionally, for 5 minutes or until thickened.
Add capers then return meat to skillet. Spoon tomato mixture over meat. Cover and cook over low heat for 3 minutes or until meat is no longer pink.
Garnish with chopped parsley and serve over one of the items listed above.
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