Italian Meat - Pork, Ham and Sausage Recipes - Pork Chops in Green Sauce (Braciole di Maiale in Salsa Verde) Recipe

Ingredients

• 4 pork loin chops

• Salt and freshly ground black pepper

• 45 ml/3 tbsp oil

• 2 garlic cloves, crushed

• 5 ml/1 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh thyme

• 1 bay leaf

• 120 ml/4 fl oz/1/2 cup Chianti

• 450 g/1lb tomatoes, skinned, seeded and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 large green (bell) peppers, finely chopped

• 1 large onion, sliced

• 225 g/8 oz button mushrooms, quartered

• 10 ml/2 tsp corn flour (cornstarch), dissolved in 15 ml/1 tbsp water

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Sprinkle the chops with salt and pepper on each side.

2. Heat the oil in a frying pan (skillet) and cook the chops for 3 minutes until browned, turning once. Transfer to a warm dish.

3. Add the garlic, basil, thyme and bay leaf and cook for 1 minute. Stir in the wine and tomatoes.

4. Bring to the boil and add the tomato puree. Return the pork chops to the pan and baste them with the sauce.

5. Reduce the heat to low and cook for 40 minutes, turning regularly. Melt the butter in a saucepan and fry (sauté) the green peppers and onion for 8 minutes, stirring.

6. Add the mushrooms and cook for a further 5 minutes. Add to the pork chops and simmer for 15 minutes.

7. Arrange the chops on a warm serving dish and stir the corn flour into the vegetables. Cook, stirring, for 3 minutes.

8. Discard the bay leaf and pour the sauce over the chops. Garnish with the parsley and serve immediately.