Pork Chops Provencal
2 tablespoons olive oil, or as desired
3 pounds pork chops
1 12 ounce package mushrooms, sliced thin
1/2 cup dry white wine
1 2(8 oz) can tomatoes packed in puree, broken up
1 or 2 large Spanish onions, chopped coarse
2 or 3 cloves garlic, minced
1/2 cup chopped parsley
3 cups homemade chicken stock, boiled down to 1/2 cup
Salt and pepper to taste
-
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. -
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. -
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. -
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.
YIELD 4 to 6 servings