braised pork chops

2004 has been a slow year so far for the food blog. South Beach struck the dr bob team in February. Only gelato had made it to the lineup in January (with frequent variations and repetitions following) but half the team can't even eat it. [Taste, yes!]

March arrives. Spring Break too. And another night of hitting the supermarket on the way home from the Ivory Tower. The other white meat is calling bob's name. Pick me, pick me. The cheap asparagus find from the night before is already done and waiting when the protein entree shows up in the kitchen. bob leaves the execution to ani, who does a bang-up job of imparting taste to the thin cut pork chops. Improvising with our Marsala wine from past experience. Coincidentally the title article in the day's weekly newspaper food section is "Worthy of BRAISE", which is what she did without seeing the paper. Five chops. Two apiece. One left over for another day. Easy. Low carb. Low fat, sort of?


1/2 - 3/4 lb thin sliced boneless pork chops
salt and pepper
2 T olive oil
2 cloves garlic, thin sliced
1/4 c Marsala wine
1/4 c water with 1 t tomato paste dissolved in it.


  1. Season the chops with salt and pepper on both sides.
  2. Flour the chops, shaking off excess.
  3. Brown the chops on both sides in olive oil in a nonstick skillet.
  4. Add the garlic, wine and diluted tomato paste.
  5. Cover and cook on low heat for about 15 to 20 minutes, or more depending on the thickness of the chops.
  6. Serve.


  1. Simple. But good enough to remember.
  2. Illustration available.
prkchpb.htm: 4-mar-2004 [what, ME cook? 1984 dr bob enterprises]