Pork Loin Chops with Tomatoes and Black Olives
Sent in by: Rob aka: Chef RoBear
6 - 8 pork loin chops about 1 inch thick
Salt and pepper
1/2 cup flour
1/4 cup olive oil
1 cup onions, chopped
2 cloves garlic, minced
1 bay leaf
3 tomatoes, peeled, seeded and chopped or 1 cup canned, diced tomatoes
1/2 cup chopped prosciutto or smoked ham
1/2 cup dry white wine
1 cup water
1/4 cup fresh parsley
1 cup pitted black olives
Sprinkle pork chops with salt and pepper. Dip each in flour. Heat oil in a large skillet and brown the chops on each side.
Place chops on paper towels.
Add onions, garlic and bay leaf to skillet and saute until onions are soft and transparent.
Remove bay leaf and add tomatoes and ham and stir until mixture thickens.
Add wine, water, parsley and olives and bring to a boil.
Return chops to skillet and cover. Reduce heat to low and simmer for about 40 minutes.
The Skinny: Use the leanest pork chops you can find and trim away any excess fat.