- 4 1½ inch thick Pork Chops, boneless center cut
- ¾ cup Flour
- Salt and Pepper to taste
- 1 Onion Diced
- 29 oz Sliced Stewed Tomatoes, coarsely chopped
- 3 Garlic Cloves, Diced
- 1½ tbs Vegetable Oil
- 1 cup Dry White Wine
- 2 tbs Tomato Paste
- ½ cup Prepared Brown Gravy or Au Jus
- 1 Bay Leaf
- ½ tsp Leaf Oregano
- ¼ tsp ground Thyme
- 1 tsp Worcestershire Sauce
- ¼ tsp Tabasco Sauce
- 1 generous Pinch Sugar
Preheat oven to 350°F.
Salt and pepper the meat.
Dredge meat in the flour.
In an oven-proof roaster heat oil and brown meat on both sides.
Remove meat, set aside and keep warm.
Add onions and garlic to the roaster, sauté until the onions are glassy.
Pour in the wine and bring to a boil.
Mix in the remaining ingredients and return to a boil.
Return the pork to the roaster, cover and roast for two hours, add water during roasting if needed.
When done remove bay leaf and arrange meat on serving platter.
Taste sauce, add seasoning if needed and serve with the meat.
Excellent with buttered noodles.