Pork Chops Piquante

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 thick loin pork chops
  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • cups tomato purée
  • 1 cup dry white wine
  • Pinch of ground thyme
  • ½ bay leaf
  • Salt and freshly ground black pepper
  • ½ cup finely chopped parsley
  • 2 garlic cloves, finely minced
  • 2 teaspoons grated lemon rind


    1. Brown the pork chops on both sides in the butter in a skillet. Transfer chops to a platter and keep warm. Pour off most of the fat.

    2. To the fat remaining in the skillet add the onion and cook briefly, stirring until onion is wilted. Add the tomato purée, wine, thyme, bay leaf, and salt and pepper to taste.

    3. Return the chops to the skillet and turn them in the sauce. Cover and bake for one hour, basting occasionally, until chops are fork tender.

    4. Mix the parsley, garlic and lemon rind together and sprinkle over the chops. Cover and keep warm until ready to serve.