We typically cook pork in ways that we would cook chicken. The flavors of this dish are definitely Mediterranean with the olives and the capers, which we adore.
Serves 4
4 (4-6-ounce) boneless pork loin chops
1 dash each of salt and pepper
2 tablespoons rice flour
2 tablespoons olive oil
1 1/2 cups onions
2 cloves garlic cloves, chopped
1/2 cup dry red wine or Port
1 1/2 cups Roma tomatoes, diced
1 cup low sodium chicken broth
1/4 cup white wine vinegar
2 tablespoons turbinado sugar
2 teaspoons dried oregano
1/2 cup kalamata olives
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
Rinse and pat dry pork chops. Sprinkle lightly with salt and pepper and dust with rice flour. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add pork chops and brown on each side (about 2 to 3 minutes each side). Remove pork chops from skillet and set aside temporarily.
Add onions and chopped garlic to the skillet and stir frequently for about 3 minutes. Stir in red wine, tomatoes, broth, vinegar, sugar and oregano. Bring to a boil and then lower to a simmer. Add pork chops back to the skillet as well as olives and capers and cover for another 5 minutes or until pork chops are cooked through to desired doneness.
Serve over noodles or rice with fresh chopped parsley on top.
Per Serving: 434 Calories; 26g Fat (5g sat); 22g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 756mg Sodium.