1 cup of Flour
6 Pork loin chops
-(approx 1/2 lb ea)
2 tb Olive oil
2 Cl Garlic, minced
1 md Onion, diced
1 cup of Chicken stock
1/2 cup of White wine
2 tb Tomato paste
1/2 teaspoon of Freshly ground black pepper
Salt to taste
DIRECTIONS:
Description: Place the flour in a large, deep plate. Dredge the pork
chops in the flour^ and set aside.^ ^ Heat the olive oil in a large
pot over medium-high heat. Add the pork chops^ and brown on each
side. Add the garlic, onion and chicken stock and cover.^ ^ In a
small mixing bowl or measuring cup, whisk together the wine and
tomato^ paste with a fork until there are no lumps remaining. Add the
mixture to^ the pot, reduce the heat to low, cover and simmer gently
for 1 hour.^ ^ Place the pork chops on a serving platter over a bed
of white rice. Spoon^ sauce over the top and serve.^ ^ NOTE If you
serve this dish over steaming white rice, the rice will soak^ up the
spirited wine sauce. You can conveniently prepare the rice while the^
pork chops are simmering.^ ^ @@@@@ End of Recipe
DIRECTIONS:
Source: _A Taste of Cuba_ received in the September cookbook swap from
Aloha Bev. Thanks Bev!
http://toprecipes.blogspot.com/
http://therecipeking.blogspot.com/
http://deliciousrecipesgordonramsay.blogspot.com/
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