Costolette Di Maiale Alla Pizzaiola – Braised Pork Chops with Tomato and Garlic Sauce

In a heavy 25-30 cm frying pan, heat 2 tbsp olive oil until a light smoke forms. Sear the pork chops in it for 2 to 3 min. and transfer to a plate. Shake off almost all the fat together. In the remaining fat, saute the thyme, garlic, oregano, bay spice and salt for 30 seconds, stirring constantly. Pour in the wine and quickly bring to a boil. Reduce to about a quarter cup, stirring in gravy and culinary herbs thoroughly. Later, add tomatoes and paradeis pulp and put the chops in the frying pan again. Pour the sauce over them, cover and steam at a low temperature for 40 minutes, basting occasionally. Meanwhile, heat the remaining oil in another large frying pan. Roast the peppers in the oil for about 5 minutes, stirring frequently. Add the mushrooms and toss with the paprika for a minute or two, then place them in the frying pan with the pork chops. Cover and cook for 5 minutes until tender. Saute uncovered, stirring occasionally, for another 10 min, until the pork as well as vegetables are tender and the sauce is thick enough to coat a spoon.

(If the sauce is thin, remove the meat and vegetables and cook the sauce over high heat, stirring constantly). Arrange the chops on a serving bowl and spoon the vegetables and sauce evenly over them.

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