Recipe: Calabrese Family Pork Chops

CALABRESE FAMILY PORK CHOPS

1/4 cup dried, unseasoned bread crumbs
1 clove garlic, minced
1/2 teaspoon paprika
Salt and pepper (to taste)
4 pork chops (1/4 to 1/3 pound each), trimmed of fat
2 tablespoons olive oil (about, divided)
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 large Portobello mushrooms, sliced
1 tablespoon of cornstarch
1/2 cup red wine
1/2 cup of beef broth

Mix bread crumbs, garlic, paprika, salt and pepper. Use mixture to bread chops lightly and pat them down.

In skillet, heat 1 tablespoon olive oil. Put chops in hot oil and let them brown on both sides. Remove and set aside.

In same skillet add remaining oil and brown onions over medium heat. Add bell peppers and mushrooms cook about 5 minutes.

Sprinkle cornstarch in pan and stir until smooth. Add wine and broth and bring to a boil.

Return chops to pan, lower heat, cover and cook 25 minutes or until chops cut easily. Do not overcook or meat will get tough. If there is too much liquid in the pan, remove cover while finishing.

Makes 4 servings
Source: Peggy Zietz and Jamie Calabrese to the The Milwaukee Journal Sentinel, December 2006