About this recipe:Terrific and fast when you need something quick on the table. Add as much garlic as your family likes!
4 tablespoons extra virgin olive oil, divided
4 boneless pork chops, pounded if too thick
a pinch of salt and pepper, to taste
4 cloves garlic, thinly sliced or minced
1 large tomato, diced
80ml chicken stock
60ml dry white wine
3 tablespoons freshly chopped parsley
1/4 teaspoon dried chilli pepper flakes
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Method Prep:15min › Cook:20min › Ready in:35min
Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
Heat the remaining olive oil in the frying pan over medium-high heat, and gently fry the garlic for about 30 seconds. Mix in the diced tomato, chicken stock, wine, parsley and dried chilli pepper flakes. Cook and stir until thickened, about 2 minutes.
Return the pork chops to the frying pan, and continue cooking for 5 to 10 minutes over low heat, until pork is cooked through. Arrange on plates and pour over the tomato and wine sauce from the frying pan.