Pork Chops Provencal

Name: Pork Chops Provencal
Total time: 2 h 25 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 2 tablespoons olive oil, or as desired; 3 pounds pork chops; 1 12-ounce package mushrooms, sliced thin; 1/2 cup dry white wine; 1 28-ounce can tomatoes packed in puree, broken up; 1 or 2 large Spanish onions, chopped coarse; 2 or 3 cloves garlic, minced; 1/2 cup chopped parsley; 3 cups homemade chicken stock, boiled down to 1/2 cup; Salt and pepper to taste

By Robert Farrar Capon

Total Time: 2 hours 25 minutes
Rating: 4(98)
Comments: Read comments

Featured in: PREPARATIONS THAT PRESERVE PORK CHOPS' SUCCULENT FLAVOR

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil, or as desired
3pounds pork chops
112-ounce package mushrooms, sliced thin
½cup dry white wine
128-ounce can tomatoes packed in puree, broken up
1 or 2large Spanish onions, chopped coarse
2 or 3cloves garlic, minced
½cup chopped parsley
3cups homemade chicken stock, boiled down to ½ cup
Salt and pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
Step 2
Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
Step 3
Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
Step 4
Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.