Pork Chops Piquante

This is one of my oldie but goodie recipes that I've made over the years.

4 thick loin pork chops

2 tablespoons butter

1/2 cup finely chopped onions

1 1/2 cups tomato puree

1 cup dry white wine

pinch of thyme

1 bay leaf

salt and pepper

1/2 cup finely chopped parsley

2 garlic cloves, minced

2 teaspoons grated lemon find

Brown the chops on both sides in the butter in a skillet.  Transfer meat to a platter.  Pour off most of the fat.

Add the onions to the skillet and cook briefly, stirring until onions are wilted.  Add the puree, wine, thyme, bay leaf, and salt and pepper.

Return the chops to the  pan and turn them in the sauce.  Cover and cook for one hour, basting occasionally, until the meat is fork tender.

Mix the parsley, garlic, and lemon rind together and sprinkle over the chops.