Melt the butter in a hot pan with a spoon of olive oil add a clove of crushed garlic, skin on. Season the pork chops and seal in the hot fat until golden, finish cooking in a hot oven. Cook the onions and the remaining garlic clove in the same pan, add the mushrooms and pepperoncino. De glace with the white wine, allow evaporation. Stir in the tomato sauce and simmer gently until thick. Spoon the sauce over the pork chop before serving.

Serves 2

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