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Week 95 Recipe

PORK CHOPS WITH TOMATO GRAVY

This week's recipe creates an old-fashioned taste in a short period of time, suitable for today's hectic schedules. Pictured with the pork chops is a Parmesan-Crusted Asparagus which will be featured next week.

TOOLS • Cutting Board • Knife • Garlic mincer • Slotted spoon • Tongs • Large nonstick skillet with lid   INGREDIENTS • ½ tsp paprika • ½ tsp sugar • 1/4 tsp cayenne pepper • 4 bone-in pork chops, 1 inch thick,   trimmed • 4 slices bacon, chopped fine • 2 tbsp vegetable oil • 1 onion, chopped fine • 1 celery rib, chopped fine • 1 garlic clove, minced • 3 tbsp all-purpose flour • 1 tbsp tomato paste • 1 cup low-sodium chicken broth • 1 8oz can tomato sauce • 1 tsp minced thyme • 1 bay leaf • Salt & pepper

PREPARATION: Combine 1 tsp salt & 1 tsp pepper, paprika, sugar and cayenne in bowl. Pat chops dry with paper towels and sprinkle all over with spice mixture. Set aside. Cook bacon in large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet. Pour off all but 1 tbsp fat from skillet. Increase heat to medium-high and cook chops until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up. Reduce heat to medium, add oil and heat until shimmering. Add onion, celery and garlic and cook until softened, 5 to 7 minutes. Add flour and tomato paste and cook, stirring constantly, for 2 minutes. Whisk in chicken broth, tomato sauce, thyme, bay leaf and cooked bacon and bring to boil. Arrange chops, browned side up, in pan and add any accumulated juices from plate. Reduce heat to low, cover and simmer until chops register 145 degrees, 8 to 12 minutes. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Season gravy with salt and pepper to taste, remove bay leaf, cover and keep warm. Stir any accumulated juices into gravy and pour over chops. Serve over cooked rice.