Bridgewater, SD’s Favorite Pork Chop Recipe!
The tiny McCook County town of Bridgewater, SD is situated in the southeastern corner of he state. As of 2010, the population of this small community was 492. The town got its name from a certain railroad worker who, for some unknown reason had carried water over the bridge. No doubt there is a story there. Today, this community between Sioux Falls and Mitchell is known for more than just its distinctive name, Bridgewater is also home to Sparky Anderson, the former Major League Baseball manager. Bridgewater was originally known as “Nation.” It was named such in 1880 when a wealthy man named Robert Nation moved his family from Ohio to the wilds of SD, and bought the land now known as Bridgewater, for a town site. Nation was the official name for less than a year.
“Kuchen” is the official state food of South Dakota, and would make a marvelous dessert to accompany this recipe!
1 (16 oz) package shell pasta
3 TBSPs olive oil, divided
6 boneless pork loin chops, cut into bite sized pieces
Salt and pepper
1 medium green bell pepper, chopped
1 yellow squash, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
6 oz s fresh mushrooms, sliced
1 medium onion, chopped
3 garlic cloves, finely chopped
1 (15 oz) can tomato sauce
1 can (14.5 oz) of diced tomatoes with juice
2 TBSPs tomato paste
1/4 cup of red wine
2 1/3 TBSP of dried basil
1 tsp of dried thyme
1 tsp of dried oregano
2 bay leaves
1 dash crushed red pepper
Grated Parmesan cheese Directions
Bring a large pot of gently salted water to a boil. Add pasta, cook for 8 to 10 minutes; al dente, and drain.
In an adequate skillet, over a medium-high flame, heat 1 TBSP of olive oil. Place the pork, which has been seasoned with Worcestershire sauce, salt, and pepper in the skillet. Sauté and stir for ten minutes; until almost done. Remove from flame, and set aside.
Heat the rest of the olive oil in the skillet over medium flame. Cook and stir the squash, green pepper, zucchini, onion, mushrooms, and garlic for 4 minutes. Return the pork to the skillet.
In the same skillet, stir in the tomato sauce, tomato paste, diced tomatoes, and red wine. Season with bay leaves thyme, basil, oregano, and crushed red pepper. Simmer on low for 35 minutes. Remove bay leaves, and serve over the shell pasta with a dusting of Parmesan cheese.