Ingredients
1/4 cup all-purpose flour4 boneless pork loin chops (3/4-inch thick and 4 ounces each ) 5 tablespoons olive oil1 large onion, thinly sliced1/2 cup finely chopped green pepper1 celery rib, finely chopped2 garlic cloves, minced2 cups stewed tomatoes1/2 teaspoon salt1/2 teaspoon sugar1 to 1-1/2 teaspoons dried thyme1/4 to 1/2 teaspoon pepper1/4 to 1/2 teaspoon hot pepper sauceMinced fresh parsley
Preparation
Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat.
In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm.
In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce.
Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.
