| 4 tablespoons olive oil 6 pork chops 1 teaspoon garlic -- finely chopped 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 bay leaf |
1/2 teaspoon salt 1/2 cup dry red wine 1 cup canned tomatoes -- drained and pureed 1 tablespoon tomato paste 1/2 pound green pepper -- cut into pieces 1/2 pound mushrooms -- quartered |
In a heavy skillet, heat 2 tablelspoons of olive oil. Brown the chops for 2 or 3 minutes on each side and transfer to a plate. Pour off almost all of the fat. In the pan cook the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly. Add the wine and boil briskly to reducde it to about 1/4 cup, scraping pan. Stir in the tomatoes and tomato paste and return the chops to the skillet. Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 30 minutes.
Meanwhile, heat the reamining oil in a skillet. Fry the green peppers for about 5 minutes, stirring frequently. Add the mushrooms and toss them with the peppers until soft. Transfer the peppers and mushrooms to the pan with the pork chops. Cover and simmer for 5 minutes. Uncover and simmer about 10 minutes longer until the pork and vegetables are tender and the sauce is thick enough to coat a spoon. If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat.
To serve, arrange the chops on a platter and spoon the vegetables and sauce over them.