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Colette & Cassi's Country Kitchen!

Smothered Pork Chops with Red Wine

from Cooking by the Boot Straps...
A Taste of Oklahoma Heaven

INGREDIENTS:

8 thick center-cut pork chops
  Salt and pepper to taste
6 Tablespoons olive oil
2 onions, sliced
2 large bell peppers, sliced
2 cups red wine
4 (14-ounce) cans petite-cut diced tomatoes
2 teaspoons beef bouillon granules
1 cup chopped fresh parsley

TO PREPARE:

     Season the chops with salt and pepper.  Heat the olive oil in a large Dutch oven over high heat.  Brown the chops on both sides in the hot oil.  Remove the chops to a platter using a slotted spoon, reserving the pan drippings.  Cook the onions and bell peppers in the reserved pan drippings until they start to caramelize, adding additional oil if needed.
     Deglaze the pan with the wine, stirring with a wooden spoon to loosen any browned bits.  Stir in the undrained tomatoes and bouillon granules.  Return the pork chops to the Dutch oven.  Simmer, covered, for 45 minutes, stirring occasionally.  Stir in the parsley and cook for 15 minutes longer.  Season with salt and pepper.

SERVES:  8