Pork Chops Ossobuco-Style
Serve this with crusty Italian bread to soak up the sauce.
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pork chops, 1 inch thick
dry white wine
(14 1/2 ounce) can
ground black pepper
fresh Italian parsley
In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
Add wine, increase heat to High and cook 3 minutes.
Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
Remove chops to a serving platter.
Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
Pour over the chops and sprinkle with parsley.
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