Ingredients:
4 -6 pork chops, 1 inch thick
1 tablespoon olive oil
1 large carrots, chopped
2 stalks celery, chopped
1 large onions, chopped
4 cloves garlic, minced
1 cup dry white wine
1 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4-1/2 cup hot water
2 tablespoons minced fresh Italian parsley
Directions:
In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
Add wine, increase heat to High and cook 3 minutes.
Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
Remove chops to a serving platter.
Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
Pour over the chops and sprinkle with parsley.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.