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Categories:
pork loin chops vegetable oil onion garlic ground black pepper red pepper salt tomatoes tomato paste kalamata olive capers fresh basil
Viewed: 23 - Published at: 2 years agoIngredients
- 4 pork loin chops
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 19 ounces tomatoes
- 1/4 cup tomato paste
- 1/2 cup kalamata olive, pitted and chopped
- 1 tablespoon capers, drained
- 1/4 cup fresh basil, minced
Method
- Slash the edges of the pork chops to prevent curling.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
- Add the tomatoes and tomato paste and mash with a potato masher.
- Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
- Reduce the heat and simmer until thickened, about 10 minutes.
- Return the chops and any juices to the pan and add the basil.
- Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.
