Braised Pork Chops with Tomato
Net carbohydrates: 5 g
Chef’s Note: I like to do this recipe with chops still on the bone I think it adds more flavor to the dish. You need pork chops that are on the thick side (1 ¼-1½ inches) or the dish will be dry. Canned San Marzanno tomatoes are now readily available at most local “stupidmarkets” They too have more flavor BUT if you can’t find them use the best quality diced tomatoes you grocer carries. Better yet make you own oven roasted tomatoes.
4- Pork chops approx. 1 ¼- 1 ½ inches thick
2- Tbsp. olive oil (divided)
1- tsp. dried oregano (divided)
1- tsp. dried basil (divided)
2 cloves (or more) or garlic (grated or minced)
Salt and pepper to taste (and your doctor’s instructions)
1/4 cup reduced sodium chicken broth
2 TBSP. Dry red wine (optional)
½ cup Diced San Marzanno tomatoes (drained of excess liquid)
HOW TO PREPARE THIS RECIPE:
Preheat your oven to 425 ° F
In a bowl, combine half the oil, oregano, basil, garlic salt and pepper. Rub into the meat.
In a separate bowl, combine the remaining oregano, basil, garlic salt and pepper with the tomato.
Pre heat a sauté pan to medium high. Add the remaining oil and place the pork chops in the pan making sure they have room to brown. Lower the heat to medium low and cook for 3-4 minutes per side. Remove the chops. Place in a baking dish. Add the chicken broth and scrape up browned bits. Add the sauce to the chops. Bake in the oven for 18-12 minutes. Spoon the tomato mixture over the chops. Return to the oven and heat for 2 more minutes until the tomatoes are warmed through.