Shelly's Recipe

CABERNET PORK CHOPS

Category: Pork - Chops and Steaks

4 tbsp olive oil
4 (8 oz) pork loin chops, 3/4 - 1 inch thick
Salt and pepper, to taste
2 cloves garlic, finely chopped
2 tsp dried oregano
1 tsp rosemary, chopped
4 large Portobello mushrooms, sliced
2 cup cabernet and tomato sauce
4 red pepper, cut into 1/4 inch strips
2 large onion, sliced

In a skillet, heat oil. Season chops with salt and pepper and brown on both sides. Approximately 2 minutes on each side.

Pour off all but 1 tbsp oil. Add next 4 ingredients and stir for a few seconds. Add the wine and bring to a boil. Add tomato sauce and chops and bring to a simmer.

Sprinkle on top the peppers and onions. Cover and cook for 1 hour or until soft on a very light simmer. Do not boil. Once chops are done, remove and keep warm. Bring the sauce back to a boil and reduce by 1/2 or until thick. Spoon sauce over chops. Serves 4