mitchell
Crash Test Dummy
1/4 cup olive oil
1 red pepper, sliced into 1/2 inch stripes
2 green peppers sliced into 1/2 inch stripes
2 cups Chablis or dry white wine
1/2 teaspoon white pepper
2 tablespoons Italian seasoning
6 butterfly pork chops, 3/4 to 1 inch thick
Arrange the pork chops in a single layer on the bottom of a baking dish and pour 1 cup of the wine on top of chops. Bake at 325 degrees covered for 45 minutes. After you have place the pork chops in the oven prepare the bells for use later. In a frying pan fry the bell peppers in the olive oil on a low heat for about 10 minutes. Add the remaining wine, pepper and Italian seasoning to the bell peppers and bring to a boil for 1 minute. Then remove pan with peppers from the stove and set off to the side and allow to sit until the chops have cooked for the full 45 minutes. Then pour the peppers with wine over the pork chops and leave uncovered and return to oven and continue baking for another 30 minutes. (Serves 6)
1 red pepper, sliced into 1/2 inch stripes
2 green peppers sliced into 1/2 inch stripes
2 cups Chablis or dry white wine
1/2 teaspoon white pepper
2 tablespoons Italian seasoning
6 butterfly pork chops, 3/4 to 1 inch thick
Arrange the pork chops in a single layer on the bottom of a baking dish and pour 1 cup of the wine on top of chops. Bake at 325 degrees covered for 45 minutes. After you have place the pork chops in the oven prepare the bells for use later. In a frying pan fry the bell peppers in the olive oil on a low heat for about 10 minutes. Add the remaining wine, pepper and Italian seasoning to the bell peppers and bring to a boil for 1 minute. Then remove pan with peppers from the stove and set off to the side and allow to sit until the chops have cooked for the full 45 minutes. Then pour the peppers with wine over the pork chops and leave uncovered and return to oven and continue baking for another 30 minutes. (Serves 6)