Neapolitan-style Pork Chops
- 6 pork chops
- ā lb mushrooms
- 3 yellow peppers
- Ā½ lb canned tomatoes
- Ā½ cup extra virgin olive oil
- 2 cloves of garlic
- all-purpose flour
- pepper
Slightly flatten the chops with a meat pounder, season with salt and pepper and lightly flour them. Scorch the skin of the peppers over a grill, peel them, wash them, cut them into fairly large square pieces, and cook them in a pan with a tablespoon of oil and a pinch of salt. Put into a pan the crushed garlic and the remaining oil.
As soon as the garlic is golden, put in the chops, brown them for some minutes on both sides, drain them, and keep hot. Add the tomato to the cooking liquid, season with salt and pepper and mix. Cook for 4 minutes, add the fresh sliced mushrooms (if dried, soaked and well wrung out), leave to gain flavor for a couple of minutes and put the chops back in.
Continue cooking for 8-10 minutes (if the sauce tends to thicken too much, add a little water). Transfer the chops to a hot serving plate, cover them with the peppers, then the sauce and the mushrooms, and serve piping hot.