Ingredients
2 thick boneless pork chops (approx. ¾" in thick)
4 sprigs fresh Rosemary
2 tsp ground sea salt
2 tsp fresh ground pepper
1 tsp oregano
1 ½ tbsp extra virgin olive oil
1 tbsp margarine or butter
½ clove fresh garlic, pressed
1 cup beef stock
2 small Yukon Gold potatoes, diced
1 Roma tomato, diced
2 small fresh mushrooms, chopped
½ small green Bell pepper, diced
½ small yellow onion, chopped
Preparation
In a 3 qt. sauté pan, add the olive oil and margarine/butter and bring to a simmer, (oil slightly smoking). Add the pork chops and sear both sides. Add the sprigs of rosemary to the pan at the same time. Cook until almost done, about 3 minutes each side. (*Note: cooking time will depend on thickness of chops.) Remove chops to a warm plate and add your vegetables and garlic to skillet. Sauté for 3 to 4 minutes on medium heat, or until tomatoes start to release their juice and onion becomes translucent. Add beef stock, salt, pepper, and oregano and bring to a boil, stirring occasionally. Reduce heat and add chops back to pan and cover with some of the mixture. Cover and simmer for 25 to 30 minutes, stirring occasionally and turning chops two to three times.
Serving suggestion: Remove chops to individual plates and cover with vegetable mixture.
