Thursday, October 28, 2010

Double Take: Tuscan Pork Chops

Most of the pork recipes from USL have been very good so when Mel asked me to pick a set of 9 or 10 recipes to round out the end of the year, I chose a couple of pork ones. For some indeterminable reason, I had trouble getting myself to make this one though. I got the extra ingredients and then something would always come up to prevent it being made. I finally forced myself to make it before I went out of town for a conference.

Tuscan Pork Chops ( adapted from the All New Ultimate Southern Living Cookbook)


1/4  cup  all-purpose flour
1  teaspoon  salt
3/4  teaspoon  seasoned pepper
4  (1-inch-thick) boneless pork chops
1  tablespoon  olive oil
3  to 4 garlic cloves, minced
1/3  cup  balsamic vinegar
1/3  cup  chicken broth
1/2 - 1 can of diced tomatoes or 3  plum tomatoes, seeded and diced
2  tablespoons  capers

How To:

Be sure to prepare all ingredients as listed above before starting or you may not have them ready in time when they are needed.

Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.

Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture.

Tuscan Pork Chops with Golden Mac and Cheese and Steamed Green Beans

My reaction:

While cooking the dish, I felt confused by the order of preparation. It made no sense to me to cook the pork without seasoning it, set it aside, and then add the seasoning to it for a few minutes. It makes much more sense to me to prep the seasonings, marinate the pork in them for 30 minutes, then cook the pork with the seasonings. I followed the recipe though. To me, it tasted like pork with tomatoes on top. Nothing more. This really didn't appeal to me. If I made it again (which would require considerable arm twisting...possibly brute force), I'd prep the seasonings and marinate before cooking the pork. I'd rate this at disappointing as it is. The macaronis were still pretty good though. I'm glad I repeated them!

Head over to Mel's blog to see what she and Bender thought.


  1. What can I say? Mac and cheese goes with pork chops! Did you like the sauce at all?

  2. The sauce really wasn't my thing. I wound up adding a little Harrisa sauce from Moroccan night and that helped a ton. I wanted to like the sauce it just didn't have much flavor for me.