Pork Chops Basque Style

• 4 loin pork chops, about 2 pounds total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons flour
• 1 tablespoon corn, peanut or vegetable oil
• 1 tablespoon olive oil
• 1/2 teaspoon finely minced garlic
• 1 cup coarsely chopped onion
• 1 cup cored, seeded, thinly sliced green pepper
• 1 cup cored, seeded, thinly sliced red pepper
• 13 cup dry white wine
• 1 cup tomatoes, cored and cut into 1/2-inch cubes
• 1/2 cup fresh or canned chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme

1. Sprinkle chops on both sides with salt and pepper.
2. Dredge in flour and shake off excess.
3. Heat corn oil in a heavy skillet and add chops.
4. Cook 5 minutes or until well browned on one side.
5. Turn chops and cook until well browned on the other side, about 5 minutes.
6. Transfer chops to a platter.
7. Drain fat from skillet and add olive oil.
8. Add garlic, onion and green and red peppers, and cook, stirring, about 1 minute.
9. Add wine.
10. Cook about 1 minute and add tomatoes, chicken broth, bay leaf, thyme, salt and pepper.
11. Bring to boil and top with pork chops.
12. Cover closely and simmer 25 minutes or until tender.
13. Transfer chops to a warm platter and bring the sauce to a boil.
14. Cook about 3 minutes or until reduced to about 2 1/4 cups.
15. Remove bay leaf.
16. Pour sauce over chops and serve.

loin pork chops, salt, freshly ground pepper, flour, corn, olive oil, garlic, onion, green pepper, red pepper, white wine, tomatoes, chicken broth, bay leaf, thyme

Taken from cooking.nytimes.com/recipes/10216 (may not work)