Easy Braised Pork Chops

 “I always use my ‘Holy Trinity’ which is salt, olive oil and bacon. My motto is, ‘bacon always makes it better.’ I try to use bacon and pork products whenever I can.” ~ Anne Burrell

 Pork Chops Braised in a Vegetable Tomato Sauce

The holiday season, with all its bustling activity, is fast approaching.   Since finding time to make healthy meals is often challenging, for the next few weeks my posts will have recipes where the leftovers are transformed into a delicious second meal.

This pork chop recipe (with a few tweaks) is one that my mother made all the time. It is delicious; and it is a great way to add extra vegetables to your diet. If you have children that need a little coaxing, the sauce can be pureed; and they will be none the wiser. Braising makes these pork chops so tender; you can cut them with a fork.

The start of this tasty sauce is the vegetables.

Grate the onion, carrots, green peppers and celery using a food processor.  Set aside.

Season the pork chops with salt and pepper. In a large Dutch oven, brown them in olive oil.  After browning both sides, remove the chops from the pan.

Add more olive oil and sauté the grated vegetables until soft but not mushy.  Add the tomato sauce, wine and thyme and bring the sauce to a bubble.  Return the pork chops to the pan and submerse then in the sauce.   Simmer for 1 ½ to 2 hours until the pork chops are fork tender.

Serve these easy braised pork chops on a bed of rice.

Easy Braised Pork Chops

By Patricia Rio Published: November 8, 2013

• Easy Braised Pork Chops

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 4-6 Servings
• Prep: 30 mins
• Cook: 1 hr 30 mins
• Ready In: 2 hrs 0 min

 “I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use …

Ingredients

• 1 whole baseball sized onion
• 2 stalks celery
• 4 whole carrots
• 2 medium green peppers
• 2-4 tablespoons olive oil
• 44 ounces tomato sauce
• 1/2 cup red wine
• 1 teaspoon dried thyme
• 4 1
• grated parmiagiano cheese

Instructions

1. Grate the onion, carrots, green peppers and celery using a food processor. Set aside.
   
2. Season the pork chops with salt and pepper. In a large Dutch oven, brown them in olive oil. After browning both sides, remove the chops from the pan.
   
3. Add more olive oil and sauté the grated vegetables until soft but not mushy. Add the tomato sauce, wine and thyme and bring the sauce to a bubble. Return the pork chops to the pan and submerse then in the sauce. Simmer for 1 ½ to 2 hours until the pork chops are fork tender.
   
4. Serve these easy braised pork chops on a bed of rice.