by , Updated June 30, 2017
This pork and tomato skillet dish is great with hot cooked pasta, noodles, or rice. I used very thin chops, sometimes labeled "breakfast pork chops." If you use thicker chops, add to the simmering time. Veal or chicken cutlets would also work well in this recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Sprinkle chops with salt and pepper then coat lightly with the flour.
In a large skillet or saute pan over medium heat, brown the chops in 2 tablespoons of olive oil and 1 tablespoon of butter. Remove to a plate and set aside.
Add onion and mushrooms to the pan and cook for about 3 minutes, stirring frequently. Add the bell pepper and cook, stirring for 2 minutes longer.
Stir in the tomatoes, chicken broth, and wine. Stir and bring to a boil. Stir in tomato paste and simmer for 2 minutes. Add chops back to the mixture, cover, and simmer for 15 to 20 minutes.
Serve with hot cooked angel hair pasta, thin spaghetti, or vermicelli.
Serves 6Calories per serving: 500