Tonight's Dinner: Pork Chops w/Tangy Fire-Roasted Tomato Sauce

This was tonight's dinner - another from the new Rachael Ray book - Big Orange Book.

I think everyone would've been happier if I had pureed the sauce. My hubby hates chunky tomatoes as a side dish. I added some thawed french green beans and it was just delicious IMHO.

                     *  Exported from  MasterCook  *

             Pork Chops with Tangy Fire-Roasted Tomato Sauce

Recipe By     : adapted from Rachael Ray's Big Orange Book
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            extra-virgin olive oil
   4      1 inch        boneless pork loin chops -- * see note
                        rib rub -- ** see note
   2      cloves        garlic -- minced
   4                    scallions (white & green parts) -- in 1" pieces
   3      strips        bacon -- chopped
   2      tb            light brown sugar
   2      14 oz cns     fire-roasted tomatoes -- *** see note

Place a large skillet over MED-HIGH heat with 1 tbsp EVOO. Season the pork chops with the rib rub (or salt and pepper) and sear them in the hot pan until they're golden brown on both sides, about 3 minutes per side. Once they are golden (may take a bit longer), remoev the chops to a plate and cover with foil. To the same pan, add the garlic and scallions. Cook until the scallions begin to tenderize, about 4 minutes.

Right before you start the chops, start your side dish (if you are cooking something that takes 22-25 minutes such as Rice A Roni Parmesan Romano Rice). If you do what Rachael says and make some quick-cooking polenta, then you can start it after the scallions are cooked and the chops are almost done because they only take 5 minutes.

While the scallions are cooking, heat the remaining tablespoon of EVOO in a MED pot over MED heat. Once it is hot, add the chopped bacon and cook until crispy, about 5-6 minutes. Add the vinegar, brown sugar and tomatoes. Bring the sauce to a bubble and return pork chops to pan. Finish cooking the chops in the sauce, this should take 3-4 minutes.

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Serving Ideas : Parmesan-Romano Rice, haricot vert

NOTES : Risa's notes:

* I used boneless pork chops but the original recipe called for bone-in
** The original recipe called for seasoning the chops with salt and pepper. I used some Sticky Fingers Rib Rub. I thought it would give more flavor.
*** I could only find 14 oz cans of fire-roasted tomatoes but the original recipe called for 1-28 oz can. If you can find them, then use it.
The original recipe called for cooking some quick-cooking polenta and adding parmesan cheese to it and some thawed frozen peas. I had no cornmeal so I used Rice-A-Roni Parmesan Romano Rice and added some parmesan cheese to it for a bit of a fresher taste.

RisaG