Braised Tuscan Pork Chops (Paleo and Gluten-Free)
These Braised Tuscan Pork Chops are simmered in a fire-roasted tomato sauce to fork-tender perfection. Paleo and Gluten-Free, this dish is packed with flavor. Serve over zucchini noodles or along side roasted vegetables.
Ingredients
- 4 thick pork chops bone in and trimmed of visible fat
- ¼ cup olive oil divided
- 1 can 14 oz fire-roasted tomatoes
- 1 red diced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- salt and pepper to taste
- ¼ tsp dried red pepper flakes
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ cup chicken broth
Instructions
- Season both sides of the pork chops with pepper and a little salt.
- Heat a large skillet over medium-high heat with 1 or 2 tablespoons of olive oil. Be sure the pan you use can easily fit the 4 pork chops without crowding them. When skillet is heated, add the pork chops.
- Brown the pork chops until both sides, about 5 minutes per side. Remove from pan and place on a plate, cover with foil and set aside.
- Reduce the heat to medium and add another 1 to 2 tablespoons of the olive oil.
- Saute the red peppers, carrots, celery, and onion for 3 minutes, or until softened. Add the garlic and let cook for one minute more. Then, stir in the can of fire-roasted tomatoes.
- Season with salt and pepper, and add the red pepper flakes, thyme and basil. Add in the chicken broth and then mix to combine.
- Return the pork chops to the pan and spoon some of the sauce over the tops of the chops.
- Cover and reduce heat to low, simmer for 30 minutes, or until pork chops are cooked through and tender.