Makes 4 Servings
Total Time: 50 minutes
Season, Dust with, Saute in ¼ cup olive oil:
4 boneless, skinless pork chops (6 oz. each)
Salt and pepper
¼ cup all-purpose flour
Add; Stir in:
1 ½ cups onions, sliced
1 cup golden raisins
2 Tbsp. garlic, chopped
Deglaze With, Stir in; Add:
½ cup dry marsala
1 ½ cups Roma tomatoes, seeded, chopped
1 cup chicken broth
¼ cup white wine vinegar
2 Tbsp. sugar
2 tsp. dried oregano leaves
½ cup pimento-stuffed green olives
2 Tbsp. capers, drained, crushed
Season chops with salt and pepper; dust with flour. Saute chops in oil in a large sauté pan over medium-high heat until browned on both sides, about 5 minutes; remove from pan.
Add onion and sauté 3 minutes, stir in raisins and garlic, sauté another minute.
Deglaze with marsala, scraping up and browned bits from bottom of pan. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Return chops to the pan, cover, reduce heat to medium-low and simmer 10 minutes. Add olives and capers; simmer until heated through.
Serve over orzo or polenta. Garnish with parsley and lemon zest.
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