Ingredients:
4 boneless pork chops
1/4 cup flour
1/4 cup olive oil
1 1/2 cups onions, sliced
1 cup golden raisins
2 tablespoons chopped garlic
1/2 cup dry marsala
1 1/2 cups roma tomatoes, seeded and chopped
1 cup chicken broth
1/4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons dried oregano
1/2 cup pimento stuffed olives
2 tablespoons capers, drained and crushed
2 tablespoons fresh parsley, chopped
2 tablespoons lemon zest
Directions:
Season chops with salt and pepper; dust with flour.
Heat oil in a saute pan on med high heat.
Add the chops and saute until browned on both sides, about 5 minutes; remove from pan.
Add onions and saute for 3 minutes; stir in raisins and garlic, saute another minute.
Deglaze pan with the marsala, scraping up any browned bits from the bottom of the pan.
Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil.
Return chops to the pan, cover and reduce heat to med low, simmer for 10 minutes.
Add olives and capers; simmer until heated through.
Perfect to serve with orzo — garnish with parsley and lemon zest.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.