Penn State Pork Chops Recipe

• 4 large loin pork chops
• 2 well rounded tbsp. flour
• 1 tbsp. vegetable or possibly canola oil
• 1 tbsp. extra virgin olive oil
• 3 cloves of thickly sliced garlic
• 1 c. coarsely minced onion
• 1 c. (each) cored, seeded, thinly sliced red & green pepper
• 1/3 c. dry, white wine
• 1 c. tomatoes, cored & cut into 1/2" cubes
• 1/2 - 3/4 c. chicken broth
• 1 bay leaf
• 1/4 teaspoon dry thyme
• 1/2 c. sliced mushrooms

1. Sprinkle chops well with flour (salt and pepper optional).
2. Add in chops to heated corn oil in heavy skillet.
3. Cook till well browned on both sides, about 5 min on each side.
4. Transfer chops to serving platter.
5. Add in extra virgin olive oil to liquid removed skillet.
6. Add in garlic, onion and peppers, cook about 1 to 2 min.
7. Add in wine, cook 1 to 2 min more, then add in tomatoes, chicken broth, mushrooms, bay leaf, thyme, salt (optional) and fresh grnd pepper.
8. Bring to boil and top with pork chops.
9. Cover and simmer 25 min or possibly till tender.
10. Transfer chops to hot platter, bring sauce to boil and cook for about 3 min till sauce is somewhat reduced.
11. Remove bay leaf and garlic.
12. Pour sauce over chops; add in garnish and serve.

loin pork chops, flour, vegetable, extra virgin olive oil, garlic, onion, green pepper, white wine, tomatoes, chicken broth, bay leaf, thyme, mushrooms

Taken from cookeatshare.com/recipes/penn-state-pork-chops-28528 (may not work)