Costolette Di Maiale alla Pizzaiola – Pork Chops Pizzaiola

Costolette Di Maiale alla Pizzaiola – Pork Chops Pizzaiola

To serve 6 

4 tablespoons olive oil

6 center-cut loin pork chops, cut 1 to 1-1/2 inches thick

1 teaspoon finely chopped garlic

½ teaspoon dried oregano, crumbled

¼ teaspoon dried thyme, crumbled

½ bay leaf

½ teaspoon salt

½ cup dry red wine

1 cup drained canned tomatoes pureed through a sieve or food mill

1 tablespoon tomato paste

½ pound green peppers, seeded and cut in 2-by-1/4-inch strips (about 1-1/2 cups)

½ pound fresh mushrooms, whole if small, quartered or sliced if large

TO PREPARE:

 In a heavy 10-to 12-inch skillet, heat 2 tablespoons of olive oil until a light haze forms over it. Brown the chops in this oil for 2 or 3 minutes on each side and transfer them to a plate. Pour off almost all of the fat. In it cook the garlic, oregano, thyme, bay leaf and salt for 30 seconds, stirring constantly.  Add the wine and boil briskly to reduce it to about ¼ cup, scrapping in any bits of meat or herbs in the 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 40 minutes.

             Meanwhile, heat the remaining oil in another large skillet. Fry the green peppers in the oil for about 5 minutes, stirring frequently. Add the mushrooms and toss them with the peppers for a minute or two, then transfer them to the pan with the pork chops. Cover and simmer for 5 minutes.  Simmer uncovered, stirring occasionally, for 10 minutes longer, until the pork and vegetables are tender and the sauce is thick enough to coat a spoon heavily.  (If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat, stirring constantly).  To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.