Skillet Pork Chops

Submitted by Carrie September

"Skillet pork chops with onions, peppers, mushrooms and a fire roasted tomato sauce over white rice...can you say "YUMMY"! This is a quick and easy meal that tastes like you spent hours making it when you really just added everything to one skillet and let it simmer."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 4 pork chops
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 4 pork chops
• garlic salt (to taste)
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 1 (10 ounce) package sliced mushrooms
• 1⁄2 cup red wine
• 1 (14 ounce) can diced fire-roasted tomatoes
• 1 cup water
• 1 teaspoon chicken base
• 4 tablespoons unsalted butter

directions

1. Heat olive oil in a large non-stick skillet on med-high heat.
2. Season the pork chops with the garlic salt and add to the pan.
3. Brown the pork chops for several minutes, turning once to brown both sides.
4. Add the peppers, onions and mushrooms to the skillet and cook them until they get soft but not browned, you may need a little more olive oil.
5. Add the red wine, stir and bring to a boil for a couple minutes to burn off the alcohol.
6. Add the diced tomatoes, water and chicken base, stir and bring back to a boil for a couple minutes.
7. Stir in the butter until it melts, cover, reduce heat to low and simmer for about 10 minutes to finish cooking the pork chops.

Reviews

[Tea Girl]

It was easy and good, but my DH didn't like it as much as I did. He said he would have preferred a thicker sauce and didn't really match the cut of meat too well. I think if I make it again I would add something to spicy it up more, chilis and some fresh garlic perhaps. It was tasty but was missing something to make it outstanding. Made for PAC Spring 2014.