Categories: Meals

Ingredients

• 4 bone-in pork chops
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 tbsp unsalted butter
• 8 oz. sliced cremini mushrooms
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1/4 cup chopped carrot
• 2 tbsp tomato paste
• 1 tsp chopped garlic
• 1/4 cup dry white wine
• 28 oz. can whole peeled tomatoes
• 1/2 cup chicken stock
• 1 rosemary sprig
• 1 bay leaf
• 6 cups hot cooked bucatini pasta
• 2 tbsp chopped parsley

Directions

1. Preheat oven to 400. Sprinkle pork chops evenly with 1 tsp of the salt and 3/4 tsp of the pepper. Melt butter in a large cast-iron skillet over high. Add pork to skillet, and sear until deep golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet, and bake in preheated oven until cooked through, about 10 minutes. Let pork rest 5-10 minutes.

2. Meanwhile, add mushrooms, onion, bell pepper and carrot to skillet. Spread in an even layer, and cook over high, without stirring, until veggies begin to brown, about 2 minutes. Stir and cook until browned, about 2 minutes more. Add tomato paste, garlic and remaining 1/2 tsp salt and 1/4 tsp pepper, and cooking, stirring constantly, 1 minute. Add wine, and simmer until reduced by half, about 30 seconds. Add tomatoes, and break apart using a wooden spoon. Add stock, rosemary and bay leaf to skillet, and bring to a simmer.

3. Reduce heat to medium; cook until liquid is reduced slightly and sauce is thickened, 10-15 minutes. Remove and discard rosemary sprig and bay leaf. Serve pork and sauce over cooked pasta. Sprinkle with parsley.

Email to a friend | Print this recipe | Back