- 1 pound boneless pork chops, trimmed of fat
- ¼ cup all purpose flour
- 2 tablespoons canola oil
- 8 ounces sliced mushrooms
- 4 ounces fennel bulb or onion, thinly sliced
- 3 medium garlic cloves, minced
- 1 cup dry red wine
- ½ cup water
- ¼ cup no salt added tomato paste
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups of carrot chunks (my add)
- 2 teaspoons dried oregano (my add)
- 2 tablespoons chopped fresh Italian parsley
- Coat both sides of the pork chops in flour. Heat oil in a large skillet over medium-high heat and brown the pork 3 minutes on each side.
- Top with the remaining ingredients, except parsley. Cover and cook over medium-low heat for 1 hour and 15 minutes or until very tender. Top with parsley. Serve over brown rice, no-yolk egg noodles, or mashed potatoes.
Source: Art Of Natural Living
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