Christmas has come and gone, but we’re still celebrating. With another week off of work and my studies completed, I have more time to cook and share my favorite recipes.
If you are looking for a side, this pork chop recipe pairs well with the vegetable rice pilaf found in the side dish category. I am attempting to get all the delicious recipes my boyfriend has in his hand written book of recipes on this site for ease of shopping. This is another one of his gems.
2 bone-in pork chops
3 TBS olive oil
1/2 cup dry white wine
2 slices of mozzarella cheese
15 cherry tomatoes, sliced in half
1/2 tsp chili pepper flakes
1 sprig fennel
1 garlic clove
1/4 tsp oregano
Salt and pepper to taste
Season pork chops with salt and pepper and get them to room temperature, about 30 minutes non-refrigerated.
Heat olive oil in a pan on medium and add garlic clove for a few minutes. Sear pork chops on both sides and cook until internal temp 160 degrees.
Turn heat down to low and add tomatoes, season with more salt and pepper, fennel, chili pepper, and oregano. Add wine and cook for 5 minutes while consistently moving ingredients in the pan to avoid burning or sticking.
Add water if too dry.
Add mozzarella to chops during the last few minutes of cooking and serve once cheese is melted.
Garnish with fresh basil.