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Fredericksburg Pork Chops

Ingredients

4 boneless 6 oz. Thick Pork Loin Chops
Salt & Pepper to taste
2 tsp. Caraway Seeds, ground
Flour for Dredging
4 tbsp. Filippo Berio® Olive Oil
1 Carrot, peeled and chopped into quarter in slices
2 stalks of Celery, sliced 1/4" thick
1 large Onion, roughly chopped
1 large Knockwurst, sliced
4 Sweet Gherkins, diced
1 cup low sodium Beef Stock
3 fresh Tomatoes, cored and diced
2 large Potatoes, peeled and sliced thin

Method

1. Sprinkle the pork chops with salt & pepper and 1 tsp. Of the Caraway Seeds.
2. Dredge with Flour on both sides.
3. In a large heavy skillet, over medium high heat, heat the Filippo Berio® Olive Oil until hot.
4. Add pork chops and sauté until golden brown on both sides, approximately 4-5 minutes on each side. Remove chops.
5. Add carrots, onion, celery, knockwurst and gerkins and sauté for 1-2 minutes.
6. Return pork chops into the pan. Add stock
7. Add remaining caraway seeds.
8. Place a layer of potatoes on top of the pork chops
9. Top with tomatoes
10. Reduce heat to low and cover and simmer. Cook for 30-45 minutes until meat is tender.