Friday, January 22, 2010

Pork Chops with Cauliflower Ragu

Recently, I saw Anne Burrell make a tomato and cauliflower ragu sauce on her show Secrets of a Restaurant Chef.  It provided the inspiration for this dish.

Pork Chops with Cauliflower Ragu

6 boneless pork loin chops
3 TBS of olive oil
1 large onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/4 cup of pinot noir
1/2 tsp of red pepper flakes
1 tsp of salt
1/2 tsp of fresh cracked black pepper
2 28oz cans of crushed tomatoes
1 large head of cauliflower, chopped and steamed
2 TBS grated parmesan cheese

Place 2 TBS of olive in a large dutch oven over medium heat.  Season the pork chops with salt and pepper and brown on both sides.  Remove from pan and cover with foil.  Put remaining TBS of oil in pan and add onions, peppers, and garlic.  Cook for 8 minutes then deglaze pan with wine.  Add red pepper flakes.  Add in tomatoes and bring up to a simmer, add cauliflower.  Return pork chops to pan making sure that they are immersed in sauce.  Cover and place in a 325 degree oven for 40 minutes.  Serve with parmesan on top.  Enjoy!

1 comment:

  1. looks mighty tasty I've been making roasted cauliflower a lot lately and this looks like a great way to use leftovers if there ever are any


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