Preparation Time: 10 minutes
Cooking time: 35 minutes
Yield: 4 servings
4 pork chops, about 8 ounces each
Salt and pepper to taste
1/4 cup olive oil
5 cloves garlic, peeled and crushed
2 sprigs fresh rosemary, or 1 teaspoon dried rosemary
1/2 cup white wine
1 1/2 cups chopped plum tomatoes (fresh or canned)
1/2 cup pitted black olives
1. Season the pork chops with salt and pepper
2. In a large, nonstick skillet, heat the olive oil over medium heat. Add the pork chops, garlic, and rosemary. Gently shake the skillet to distribute the oil under and wound the pork and then cook for 5 to 6 minutes without turning. Turn the chops over and cook the other side for 5 more minutes. Drain and discard any fat from the skillet.
3. Add the wine, allow it to boil for about 5 minutes, and then transfer the pork chops from the skillet to a large plate.
4. Add the tomatoes to the skillet, season with salt and pepper, and simmer for 10 minutes. Return the pork chops to the skillet and add the olives. Cook, covered, for another 5 minutes. Place a pork chop on each plate and top with the tomato/olive sauce.
Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.
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