Pork Chops Cacciatore
Thick pork chops simmered in a tomato sauce make a hearty supper that sits on a bed of soft polenta. The sauce starts with onions sweated in butter and oil, then gets a boost from the browned bits left by the chops, which are deglazed with tomato. Fire roasted canned tomatoes add a slight smokiness, and a blender turns them and the garlic into a rough, rustic paste.
Instructions
Slice the onion into half-rings about 1 cm thick. Start the polenta first, since it needs the longest and can sit while you cook the pork.
Once the polenta is steady and no longer needs constant attention, sweat the onions in the olive oil and butter. They are ready when they turn translucent.
Push the onions aside to open up spaces in the pan and lay the pork chops in them. Brown the chops lightly on both sides, then take them out and set them aside.
Let the fond on the bottom of the pan darken slightly, then deglaze with about a quarter of the tomatoes, scraping up the browned bits.
Blend the remaining tomatoes with the garlic until you have a rough paste, then stir it into the onions. Turn the heat to high and let the sauce simmer until it darkens slightly in color, then drop the heat to low.
Chop the carrot finely and stir it into the sauce. Nestle the pork chops back in and simmer until they are cooked to your liking, about 20 minutes.
Serve right away. Spoon polenta onto plates or into bowls and set a pork chop on top with plenty of sauce.
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