Ingredients:
1 medium onions, finely chopped
2 celery ribs, finly chopped
1 small bell peppers, seeds and membranes removed,finel chopped
1 (14 1/2 ounce) cans ready cut tomatoes, undrained
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
1/8 teaspoon cayenne pepper, or to taste
4 lean pork chops, fat removed
1/4 cup dry white wine
1 (15 ounce) cans unsalted cream corn
1 cup corn kernels
Directions:
Combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. While the mixture on the stove is cooking, cook the pork chops in a non stick skillet over a medium heat until browned on both sides.
Add the wine and cook, covered, for about 10 more minutes.
Uncover and cook over high heat until most of the wine is absorbed, about 3 minutes Add the cream corn and the corn kernels to the vegetable mixture and mix well.
Bury the browned pork chops in the mixture and add any liguid still in the pork pan.
Simmer covered, over low heat for 15 minutes to allow the flavors to blend a little.
To serve, place pork chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.