Name: Pork Chops Piquante
Yield: 4 servings
Cuisine: United States
Ingredients: ½ bay leaf; 2 tablespoons butter; Salt and freshly ground black pepper; Pinch of ground thyme; 1 cup dry white wine; 4 thick loin pork chops; ½ cup finely chopped parsley; 2 garlic cloves, finely minced; ½ cup finely chopped onion; 1½ cups tomato purée; 2 teaspoons grated lemon rind

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 thick loin pork chops
2 tablespoons butter
½ cup finely chopped

Method

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.
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.
Return the chops to the skil

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Pork Chops Piquante

Ingredients

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