UMBRIAN-STYLE PORK CHOPS

East of Tuscany lies Umbria, the green heart of Italy, the important olive oil region.

4 boneless pork chops, 1-inch thick
1 tablespoon olive oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup dry white wine
1 can (14 1/2-ounce) diced tomatoes, undrained
1 teaspoon fennel seed, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons cornstarch

In a large skillet heat oil over medium-high heat. Brown chops on each side; remove chops.

Add red pepper, onion and garlic to skillet; cook until vegetables are crisp-tender, stirring.

Add wine, bring to boiling; reduce heat. Boil gently for 3 minutes, stirring occasionally.

Stir in tomatoes, fennel seed, oregano, salt and pepper. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 7-8 minutes or until chops are just done. Remove chops to a serving platter, keep warm.

Combine water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops.

Serve with baked polenta and Italian green beans with vinaigrette.

Makes 4 servings
Source: National Pork Board