Pork Chops Provencal

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

  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.

  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

  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.

  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.

YIELD 4 to 6 servings