PORK CHOPS PIZZAIOLA
6 pork chops, cut 1 inch 1 cup canned tomato sauce
thick 1/2 cup dry red wine
2 teaspoons salt 1/2 teaspoon oregano
1/2 teaspoon freshly ground 2 green peppers, cut julienne
black pepper 1/2 pound mushrooms, sliced
2 cloves garlic, minced 3 Italian sausages, sliced
2 tablespoons olive oil
Trim the fat off the chops and rub chops with a mixture of the salt, pepper, and garlic. Let stand 15 minutes. Heat the oil in a skillet; brown the chops on both sides. Add the tomato sauce, wine, oregano, green peppers and mushrooms. Cover, and cook over low heat 25 minutes, or until chops are tender.
Brown the sausages in another pan, drain, and add to skillet. Cook 10 minutes longer. Taste for seasoning.
Serve with Beaujolais, a dry Italian red wine like Chianti, or a rosé.
COTES DE PORC AUX PRUNEAUX PORK CHOPS WITH PRUNES
18 unsweetened prunes 1/2 cup flour
1 cup port 2 tablespoons butter
6 pork chops, 1 inch thick 2 tablespoons cognac
l/2 teaspoons salt 2 tablespoons heavy cream
1/2 teaspoon freshly ground black pepper
Soak the prunes in hot water 15 minutes. Drain. Add the port and cook 15 minutes, or until tender but 1/4rm.
Season the chops with the salt and pepper, and dust with the flour. Melt the butter in a skillet and sauté the chops 30 minutes, or until browned and no pink remains. Transfer the chops to a hot serving platter.
Drain the prunes, reserving cup liquid, and arrange them around the chops. Heat the cognac and pour into the skillet; set aflame. When flames die, add the prune liquid and cream; cook over high heat 1 minute, scraping bottom of pan for browned particles. Pour over the chops.
Serve with a dry German white wine, a white Burgundy, or a rosé.