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Pork chops with fresh tomato sauce

Time 30 minutes
Yields Serves 2
Pork chops with fresh tomato sauce
(Bryan Chan / Los Angeles Times)
1

Pat any moisture from the surface of the pork chops. Rub both sides of each chop with the cut clove of garlic. Season with one-half teaspoon salt and one-fourth teaspoon freshly cracked black pepper.

2

Heat the butter and oil in a heavy 10-inch saute pan over medium-high heat. Add the pork chops and brown both sides of the pork, about 5 to 6 minutes on each side. During the last minute of cooking turn the pork chops on end to sear the edges. Remove the chops from the skillet to a plate, cover and keep warm.

3

Add the minced garlic to the skillet and saute about 10 seconds. Add the tomatoes, stirring to scrape up the browned bits in the bottom of the pan.

4

Stir in the chicken broth to deglaze the pan. Add the thyme, orange peel and olives. Bring to a simmer and cook 1 minute. Season to taste with salt and pepper. Add the browned pork chops with any drippings back into the pan.

5

Simmer 5 to 8 minutes, stirring the sauce occasionally, until the pork chops are still pink in the center.

Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops and adjust cooking time accordingly.

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