Braised Pork Chops with Peppers and Olives
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
With leftover potatoes and pumpkin gratin this dinner will go together quickly. The spicy, slightly salty sauce for the pork chops is the perfect counter-point to the creamy potatoes and mild gratin.
Braised Pork Chops with Peppers and Olives Time: 25 minutes
Pork chops, quickly seared to caramelize the surface, then braised for 15 minutes with peppers, olives and a bit of spicy tomato sauce makes an easy weeknight dinner.
2 - 4 pork chops, depending on size, (10 - 12 oz, 350gr) total weight
2 tsp olive oil
2 tsp chili powder
1 onion
1/2 green pepper
1/2 cup green or black olives
2 cloves garlic
1 cup tomato sauce (8oz, 240ml)
1 tbs Worcestershire
Chop onion and pepper. Mince garlic. In medium nonstick skillet heat oil over medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side. Remove and set aside. Add chili powder, onions, garlic and pepper to pan and sauté 5 minutes. Return chops to pan. Add tomato sauce, Worcestershire sauce and olives. Reduce heat to low, cover and simmer 10 - 15 minutes, until chops are done and tender. Serve.
Potatoes Savoyarde Time: 20 minutes
Potatoes Savoyarde, leftover
Remove from fridge. Gently reheat in the oven, 350F (175C), or microwave. Serve.
Pumpkin Gratin Time: 20 minutes
Pumpkin Gratin, leftover
Remove from fridge. Gently reheat in the oven, 350F (175C), or microwave. Serve.
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Cooking Schedule: 25 minutes |
Remove chops |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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