Pork Chops Pizzaiola from Rachael Rays newest cookbook

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Katie and I attended the Metropolitan Cooking Show in DC November 14th --one of the highlights was a book signing by Rachael Ray of her new cookbook Look  and Cook --she was very nice and I got a great picture of Katie with her.


Of course I did not follow Kate's instructions to turn and look at her and so hence the back of my head as she signs and I tell her how she inspired me to blog my recipes and how I blog and alter hers... (doesn't she look fascinated....)

Anyhow --I decided I would do one of her recipes that night from the new cookbook as I had it all on hand...yay!


Ingredients

  • 4 (1 1/2-inch thick) bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, crushed
  • 1 teaspoon fennel seed
  • 1 medium onion, chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 2 cups chicken stock

Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic (oops just saw in the picture did slices not crushed)  and stir it around to flavor the oil.


 Add in the chops and caramelize on both sides, 2 to 3 minutes per side.

 Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano.

 Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute,

***tomato paste hint --when I open a can if I only need a tablespoon-- I take the rest of the can and 'blop' tablespoon sizes onto plastic wrap--wrap and twist in between--freeze then just cut one off whenever I need it --much less expensive than the tube tomatoe paste***

then add the wine,

 and cook for another minute.

Stir in the stock and combine well.

Slide the chops back into the pan,

 cover and simmer to finish cooking the chops, about 5 to 6 minutes.
Arrange the chops and sauce on a serving platter and serve.


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