Entree: Croatia – Central Culinary Region – Kotlovina (Hearty Croatian skillet of seared pork chops and smoked sausage braised with peppers, onions, tomatoes, and wine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked sausage, sliced into 1/2-inch (1.3 cm) rounds
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) sweet paprika
- 1/2 tsp (2.5 ml) hot paprika or red pepper flakes (optional)
- 1 cup (240 ml) crushed tomatoes or diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken broth
- 1 bay leaf
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) black pepper, or to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the pork chops dry, season both sides with salt, pepper, and half the sweet paprika. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet over medium-high heat and sear the chops 3–4 minutes per side until browned. Transfer to a plate and set aside.
2. In the same skillet add remaining 1 tbsp (15 ml) olive oil. Sauté the sliced onion and bell peppers over medium heat until softened, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the remaining sweet paprika and optional hot paprika, then add the sliced sausage and cook 2–3 minutes to brown slightly. Deglaze the pan with the white wine, scraping up any browned bits for 1 minute.
4. Add the crushed tomatoes, chicken broth, and bay leaf; bring to a gentle simmer. Return the pork chops to the skillet, nestling them into the sauce, and spoon some sauce over the chops.
5. Cover and simmer over low heat for 20–25 minutes until pork is cooked through and tender. Uncover for the last 5 minutes if you prefer a slightly reduced sauce.
6. Taste and adjust seasoning with salt and pepper. Discard the bay leaf, sprinkle with chopped parsley, and serve hot with boiled potatoes, polenta, or crusty bread.