Pork Chops Provencal
- Total Time
- 2 hours 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil, or as desired
- 3pounds pork chops
- 112-ounce package mushrooms, sliced thin
- ½cup dry white wine
- 128-ounce can tomatoes packed in puree, broken up
- 1 or 2large Spanish onions, chopped coarse
- 2 or 3cloves garlic, minced
- ½cup chopped parsley
- 3cups homemade chicken stock, boiled down to ½ cup
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
541 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 54 grams protein; 1408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
- Step 2
Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
- Step 3
Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
- Step 4
Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.
Private Notes
Comments
Fixed it for Lori and Chuck 2/6/2021. Delicious.