Shelly's Recipe

NEAPOLITAN PORK CHOPS

Category: Pork - Chops and Steaks

4 tbsp olive oil
4 large butterflied pork chops’
1 tsp minced garlic
1 tsp thyme, oregano and crushed red pepper
2 bay leaves
1 cup red wine
3 cups tomato puree
1 cup chopped scallion, green pepper, cut into strips and sliced mushrooms

Brown pork chops quickly in olive oil, remove and set aside. Reduce heat to medium low, add spices and saute for a minute before adding wine. Increase heat to medium high. As soon as the wine simmers, add tomato puree. When this starts to simmer, reduce heat to medium low and return chops to pan. Add vegetables and simmer easily for 20-25 minutes. Spoon chops, vegetables and sauce over pasta or rice. Serves 4