Recipes

/

Home & Leisure

Swap the protein but keep the appeal of this rustic dish

America's Test Kitchen on

1 onion, chopped (1 cup)

6 garlic cloves, sliced thin

3 sprigs fresh rosemary

1/2 teaspoon red pepper flakes

1/2 cup dry white wine

1 1/2 cups canned crushed tomatoes

2 tablespoons chopped fresh parsley

1. Pat chops dry with paper towels. Sprinkle with 2 teaspoons salt and pepper. Place flour in a shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; transfer chops to a baking sheet.

2. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add chops and cook until browned, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to the baking sheet.

 

3. Add mushrooms, pepper, onion, garlic, rosemary sprigs, pepper flakes and remaining 1/2 teaspoon salt to the oil left in the skillet. Cook until vegetables are just softened, about 5 minutes, stirring occasionally.

4. Stir in wine and cook until nearly evaporated, 3 to 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low and cook for 5 minutes.

5. Nestle chops into sauce and cook until chops register 140 degrees, about 10 minutes, flipping halfway through cooking.

6. Transfer chops to a platter. Discard rosemary sprigs, then spoon sauce over chops. Sprinkle with parsley and serve.

Recipe notes

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.)

©2021 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

 

Comics

BC Monte Wolverton Reply All The Fortune Teller Zits Take It From The Tinkersons