Crazy Girl's Kitchen

Get ready:

• 4 1-inch thick center-cut pork chops
• 2 Tsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 3 celery stalks, diced
• 2 yellow bell pepper, diced
• 2 tsp dried thyme
• 1 tsp chili powder
• 1 cup red wine
• 2 cups beef broth
• salt & pepper

Now let’s play:

Season both sides of pork chops with salt and pepper. Heat up the oil in a large saute pan (12 inch recommended) at high heat. Sear the pork chops on both sides till golden brown, about 2 minutes on each side. Set the pork chops aside. Then heat down to medium. Saute diced onion with a pinch of salt for 2 minutes. Add minced garlic and saute for another 2 minutes. Add carrots and celery, and saute for 5 minutes. Add pepper, thyme, chili powder, and saute for 2 minutes. Add red wine. Scrap off the brown bites at the bottom of the pan, if any. Add back the pork chops. Add beef stock, and bring to boil. Cover and simmer for 20 minutes. Serve immediately over rice (4 servings).

After-play thoughts:
If you don’t have a skillet large enough, you can sear the pork chops in batch and rest them in a roast pan; saute the vegetables in red wine and pour over the pork chops; add beef broth till the pork chops mostly immersed; cover tightly and bake in 350F oven for 25 minutes.