Looking for an easy recipe which will wow your family / guests (and yep, blow their socks off too!)? Well, here you go...
I'm not sure, but I think this may be one of the first entree dishes I learned how to cook as a kid way back almost 45 years ago. It's really easy,
pretty fun to do and I think it's one of my favorite Italian dishes to this day (although Buttered Angel Hair pasta and Mizithra cheese and/or
Linguine w/ White Clam sauce rank way up there too!). The fun part of this recipe is the flexibility.
Here's the ingredients
- 'Meat' (whatchagot)
- Garlic, finely chopped
- Maybe some wine (if ya got it)
- Italian Seasoning
- 1/2 an onion, sliced
- 1 sweet bell pepper, sliced into ribs.
- salt and pepper
- some parm
That's it! Now, at the Caveman Cooking Level
you could just throw all this in a slow cooker / dutch oven, cook it for a while and it's going
to come out fantastic, but I put a little more structure to it and it's even better still. So my way goes like this...
- 4 decent sized bone-in pork chops (can be blade or loin, blade is usually cheaper). The bone-in part is important (don't use boneless).
- (1) 14.5oz can of Italian stewed tomatoes (you can add more if you like)
- Tomato paste (I'll get to the amount in a bit)
- (1/2) Large Vidallia sweet onion, sliced
- (1) Sweet green bell pepper
- (3-4) Decent sized cloves of garlic, finely chopped
- 1/4 cup of dry red wine
- Italian seasoning spice
- Salt and pepper
- Thin spaghetti
You can make this in a dutch oven or a large skillet (I usually use a DO). This is really easy, and it's almost impossible to screw up.
1. Season the chops with pepper on both sides (I use Lawry's Seasoned Pepper, but black pepper works fine). Squirt some regular olive oil in a dutch
oven over med-hi heat. Warm up the DO and brown the chops for a couple minutes on both sides. Remove the chops and set aside.
2. Finely chop the garlic, and slice half of the sweet onion. Add the garlic and onion to the DO to soften a bit (watch the garlic, not the onion).
Add in the stewed tomatoes. Reduce heat to med. (Note - Now depending on how many you're serving you can consider adding more tomatoes here, but if
you do, add more garlic too). Slice the sweet green pepper vertically, and cut out the pith on the ribs. The rib slices should be thin (I usually
cut a section rib to rib and then slice it thinner flat on the cutting board, then cut the pith out of the ribs separately). Add the sliced sweet
pepper to the pot.
3. Add the wine, mash the stewed tomatoes a bit and stir. Cover the pot and simmer for a few minutes. After a few minutes taste the sauce. If it
has that tomato-ey tang, then add some salt. The sauce will be pretty watery, so this is where you add some tomato paste. (I buy the tubes of tomato
paste so you don't waste a whole can). A tablespoon or so should be good. Mix again. Your sauce should have a thin but consistent look to it (if it
still looks too thin, just add more tomato paste). Psssst...now for the SECRET
ingredient...add 1 Tsp of regular sugar to the
4. Add the pork chops back in, stir, cover and simmer for about 40 minutes (you can also put your DO, covered, in the oven at about 325F for the same
time). While the chops are cooking heat a pot of water for the pasta, and add some olive oil. About 15 minutes before the chops are done, add the
thin spaghetti pasta to the hot water and cook.
5. When the chops are done, plate them one per plate. Plate some of the pasta to the side of the chop. Spoon a some sauce over both. (Note - If you
want a really artistic flair here you can chop some basil or parsley and sprinkle over the top for a fresh garnish). Sprinkle some good parm over the
top of the chop and the pasta.
6. Devour some of the best pork chops you ever made!!
ETA - This recipe can be used with chicken (which is also excellent) and even beef. You can do it with about anything, including sausage even (but
then it really becomes a different dish). Cooking times will vary though. If you use a low cut of beef you'll need to double the cooking time to
break down the connective tissue.
edit on 3/31/2019 by Flyingclaydisk because: (no reason given)