Pork Chops Basque Style
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4loin pork chops, about 2 pounds total weight
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons flour
- 1tablespoon corn, peanut or vegetable oil
- 1tablespoon olive oil
- ½teaspoon finely minced garlic
- 1cup coarsely chopped onion
- 1cup cored, seeded, thinly sliced green pepper
- 1cup cored, seeded, thinly sliced red pepper
- ⅓cup dry white wine
- 1cup tomatoes, cored and cut into ½-inch cubes
- ½cup fresh or canned chicken broth
- 1bay leaf
- ½teaspoon dried thyme
Nutritional analysis per serving (4 servings)
476 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 43 grams protein; 963 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle chops on both sides with salt and pepper. Dredge in flour and shake off excess.
- Step 2
Heat corn oil in a heavy skillet and add chops. Cook 5 minutes or until well browned on one side. Turn chops and cook until well browned on the other side, about 5 minutes. Transfer chops to a platter.
- Step 3
Drain fat from skillet and add olive oil. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute. Add wine. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper. Bring to boil and top with pork chops. Cover closely and simmer 25 minutes or until tender.
- Step 4
Transfer chops to a warm platter and bring the sauce to a boil. Cook about 3 minutes or until reduced to about 2¼ cups. Remove bay leaf. Pour sauce over chops and serve.
Private Notes
Comments
I have made this twice, both times it was fabulous. This time I sliced the vegetables very thin and long (julienned) and used marsala wine instead of white. Everyone loved it.
Cook longer than 25 mins, to make thick chops more tender.
I did not have fresh tomatoes on hand and used canned tomatoes which worked just great!
This was lovely. Pierre Freney’s recipes are always straight forward, and good!
This is delicious. However, there is less than 1 cup of liquid in the recipe, so how does one reduce it to 2 1/4 cups?
Hey people! This was a winner. Added a carolina reaper and was close to too spicy. But thankfully just right. As a rule purchased the most high quality product for this simple recipe and that’s all you need. Subbed dry sherry for wine but only bc I had on hand. Served w boiled potatoes and simple romaine salad and was fab for beautiful late summer eve.
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