Mom had bought some thin pork chops and had a recipe for country braised ribs that she wanted to try, so we decided to wing it and try to make the recipe work for skinny boneless pork chops. It was surprisingly good, considering that we didn’t have half of the ingredients, including the main ingredient, and didn’t cook it in the oven! I really liked it and the flavors were great, and the pork tender. Amazing how things work out. 🙂 Mom’s the brave one… I need to follow recipes, but her challenges certainly make me try harder, and they also make me think about how things cook, which really makes me more confident when I can figure it out!
- 5 boneless trimmed pork chops, about 1/2″ thick
- 2 carrots, diced small
- 2 stalks celery, diced small
- 1/2 large red bell pepper, diced small
- 1 medium onion, diced small
- 1 tbsp tomato paste (we used a very thick tomato sauce that was left over)
- 1-2 cups vegetable stock
- 3 tbsp olive oil
- kosher salt and pepper
- Season chops. Heat 2 tbsp olive oil in dutch oven and brown chops for 1 minute on each side. Transfer to plate.
- Add 1 tbsp oil to pan and saute all veggies until soft, about 5-7 minutes.
- Add tomato paste and cook another 3 minutes.
- Add chops back to pan (on top of veggies) and add stock to cover veggies and half way up chops. Cover and simmer on stove until meat is tender, about 10 more minutes. You’ll need to drain some of the stock before serving.
I served it with a quick mushroom risotto, and sauteed zucchini and onions (just sauteed them in butter and olive oil, salt and pepper until zucchini slices were translucent and onions slightly caramelized). Delicious.