| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ham/pork, Cuba, Sauce/gravy, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 6 |
|
Pork loin chops (approx 1/2 lb ea) |
| 2 |
tb |
Olive oil |
| 2 |
|
Cl Garlic, minced |
| 1 |
md |
Onion, diced |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
White wine |
| 2 |
tb |
Tomato paste |
| 1/2 |
ts |
Freshly ground black pepper |
|
|
Salt to taste |
INSTRUCTIONS
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
Source: _A Taste of Cuba_ received in the September cookbook swap from
Aloha Bev. Thanks Bev!
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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