Pork Chops Provencal
Region/Country: South France
PORK CHOPS PROVENCAL
1 tbs olive oil (I used vegetable oil)
4 boneless pork chops
1/4 tsp pepper
1/8 tsp salt
1 cup dry white wine (I left this out and added a little water)
2 cloves garlic, chopped
3 plum tomatoes, seeded, chopped
1 tbs grainy Dijon mustard
1/3 cup coarsely chopped olives
1 tbs capers (I left these out)
2 tbs chopped parsley
1/2 pound orzo (rice shaped pasta), cooked following package directions
Heat oil in a skillet. Season chops with pepper and salt. Add to skillet and cook 4 min. per side. Remove to plate. Reduce heat and add garlic and wine, stirring up browned bits in pan. Cook 3 min. Stir in tomatoes, mustard, olives and capers. Cook 3 min. Stir in parsley.
TO SERVE---Spoon sauce over chops. Serve orzo on the side.
MAKES 4 SERVINGS.*
