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Cabernet Pork Chops

Ingredients

2 tbsp. Filippo Berio® Olive Oil
4 - 8 oz. Pork Loin Chops, roughly 3/4 to 1 inch thick
2 cloves Garlic, finely chopped
1 tbsp. Fresh Oregano, chopped
2 tsp. Fresh Rosemary, chopped
1 cup Cabernet
1 cup Tomato Sauce
2 large Portobello Mushrooms, sliced
2 Red Peppers, cut into 1/4 inch strips
1 large Onion, sliced
4 Sprigs of Rosemary for Garnish
Salt & Pepper to taste\

Method

1. In a large non stick sauté pan over medium high heat, heat the Filippo Berio® Olive Oil. Season the pork chops with salt & pepper and brown on both sides. Approximately 2 minutes on each.
2. Pour off all but 1 tbsp. of the Filippo Berio® Olive Oil.
3. Add the garlic, rosemary, mushrooms and oregano. Stir for a few seconds.
4. Add the wine and bring to a boil.
5. Add tomato sauce and pork chops and bring to a simmer.
6. Sprinkle on top the peppers and onions. Cover and cook for 1 hour or until soft on a very light simmer. Do not boil.
7. Once chops are done, remove and keep warm. Bring the sauce back to a boil and reduce by a third or half until thick. Spoon sauce over pork chops.