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January 2nd, 2006, 07:14 PM
Pork Chops Piquante

(4 servings)

4 thick loin pork chops
2 Tbsp butter
1/2 cup finely chopped onions
1-1/2 cups tomato purée
1 cup dry white wine
Pinch of thyme
1/2 bay leaf
Salt and freshly ground pepper to taste
1/2 cup finely chopped parsley
2 garlic cloves, minced
2 tsp grated lemon rind


Brown pork chops on both sides in butter in a skillet. Transfer chops to a platter and keep warm. Pour off most of the fat.

To the fat remaining in the skillet, add the onions and cook briefly, stirring until onions are wilted. Add the tomato purée, wine, thyme, bay leaf, salt and pepper.

Return the chops to the skillet and turn them in the sauce. Cover and cook for 1 hour, basting occasionally, until chops are fork tender.

Mix the parsley, garlic and lemon rind together and sprinkle over the chops.

*The New York Times Cookbook