- 4 thick pork chops
- ¼ cup (65 ml) olive oil, divided
- 4 plum tomatoes, chopped
- 1 red or green bell pepper, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon freshly ground black pepper
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried red pepper flakes (optional)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup (125 ml) white wine or chicken broth
- Separate the pork chop; and lay them out on a large platter or work board.
- Heat a large saute pan or cast-iron skillet over medium-high heat. (The pan should be large enough to fit all 4 pork chops comfortably.) When heated, add 1 to 2 tablespoons of the olive oil. Once the oil is very hot, add the pork chops.
- Cook the pork chops until brown on both sides, about 5 minutes per side. Remove from pan, cover with foil and set aside.
- Reduce the heat to medium and add another 1 to 2 tablespoons of the olive oil.
- Once hot, stir in the tomatoes, pepper, carrot, celery, onion and garlic. Cook for 3 minutes; stirring frequently with a wooden spoon.
- Add the salt, pepper, red pepper flakes, thyme and basil. Mix to combine.
- Return the pork chops to the pan and top with the tomato mixture.
- Pour in the wine or both, then cover, reduce heat to low and simmer for 30 minutes.