Skillet Pork Provencal

Ingredients

  • 1/4 cup flour
  • 1/4 teaspoon ground black pepper
  • 6 whole about 1 1/2 pounds boneless pork chops
  • 1/4 cup olive oil
  • 1/2 cup onion, chopped
  • 1 clove garlic
  • 2 cups eggplant, chopped
  • 1 cup mushrooms, halved
  • 1 can 14.5 ounces stewed tomatoes
  • 1/3 cup REGINA Red Wine Vinegar
  • 1/2 cup ripe olives, coarsely chopped
  • 1 tablespoon chopped fresh basil
  • cooked long-grain white or wild rice

Directions

Mix flour and pepper; coat pork chops with flour mixture. In large skillet, over medium heat, brown pork chops on both sides in 2 tablespoons oil, about 8 to 10 minutes. Remove from skillet.



In same skillet, saute
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