Mediterranean Chops
Recipe By: Cuisine At Home
4 Pork Chops, Center Loin -- boneless
Salt and pepper
1/4 cup Flour
1/4 cup Olive Oil
1 1/2 cup Onions -- sliced
1 cup Golden raisins
2 tablespoons Garlic -- chopped
1/2 cup Marsala -- dry
1 1/2 cups Roma Tomatoes -- seeded and chopped
1 cup Chicken broth
1/4 cup White wine vinegar
2 tablespoons Sugar
2 teaspoons Oregano -- dried
1/2 cup Pimento stuffed olives
2 tablespoons Capers -- drained, crushed
2 tablespoons Parsley -- freshly chopped
1 tablespoons Lemon zest
1 recipe Parmesan Orzo
Season chops with salt and pepper; dust with flour. Heat oil in a
saute pan over medium high. Add the chops and saute until browned on
both sides, about 5 minutes; remove from pan. Add onions and saute 3
minutes stir in raisins and garlic,, and saute another minute.
Deglaze with the marsala, scraping up any browned bits from the
bottom of the pan.
Stir in tomatoes, broth, venegar, sugar, and oregano, bring to a
boil. Return chops to the pan, cover, reduce heat to medium low, and
simmer for 10 minutes. Add the olives and capers; simmer until heated
through.
To Serve, arrange chops over Parmesan Orzo, then garnish with parsley
and lemon zest.
Parmesan Orzo
Published in: Cuisine At Home
1 cup Orzo Pasta
1 tablespoons Olive oil
1/4 cup Parmesan or Asiago -- grated
Salt and Pepper -- to taste
Prepare orzo according to package directions; drain and transfer to a bowl.
Stir in olive oil, cheese, salt, and pepper.
Exported from A Cook's Books -- Recipe management for Macintosh
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