Basque Style Pork Chops Recipe

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Basque Style Pork Chops

Vickie Parks

By
@Northwestgal

When hosting the Spain regional forum for another recipe site, I came to really love and appreciate Spanish cuisine. All the fresh peppers, vegetables, and cheeses, and the wonderful use of Mediterranean spices and the abundance of seafood and small ranch-raised beef and pork really appealed to my taste buds. And this is one of my favorite Spanish recipes. It's from the Basque region of Spain.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Saute

Ingredients

4
loin pork chops, about 1 1/2 to 2 pounds total
salt and pepper, to taste
2 Tbsp
flour, for dredging
1 Tbsp
vegetable oil or corn oil
1 Tbsp
olive oil
1/2 tsp
finely minced garlic
1 c
coarsley chopped onion
1 c
seeded and thinly sliced green (or yellow) pepper
1 c
seeded and thinly sliced red pepper
1/4 c
dry white wine
1 c
tomatoes, cut into 1/2-inch cubes
1/2 c
low-sodium chicken broth
1/2 c
kalamata olives, pitted and chopped
1/2 tsp
dried thyme

Directions Step-By-Step

1
Sprinkle pork chops with salt and pepper. Dedge chops in the flour, and shake off excess.
2
Heat vegetable oil in skillet; add chops and cook about 3 to 5 minutes each side, or just until browned on both sides. Transfer chops to a platter.
3
Drain vegetable oil from skillet, and wipe skillet clean with a paper towel. Add olive oil to the skillet. Add the garlic, onion, green (or yellow) pepper and red pepper, and cook about 1 minute, stirring frequently. Add wine, and cook 1 more minute. Add tomatoes, chicken broth, olives, and thyme to the skillet. Seasone with salt and pepper, if desired. Bring mixture to a low boil. Place chops on top. Cover the skillet, and simmer over low heat for 25 minutes or until tender.
4
Transfer chops to a platter, and cover with foil to keep warm. Bring the mixture in the skillet to a boil, and cook for about 3 minutes or until slightly reduced to about 2 1/4 cups.
5
Ladle pan sauce over chops, and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: Spanish