| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork roast (up to 3) |
| 2 |
tb |
Olive oil. |
| 1/4 |
c |
Dry white wine. |
| 1/2 |
c |
Chopped ripe tomato |
| 1 |
pn |
Red pepper flaKes |
| 1/3 |
c |
Oil-cured Ital.olives, pitted |
| 1 |
tb |
Capers |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Chicken or beef broth |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Here's one from the Frugal Gourmet for pork and chicken. It's delicious!
Cook it all the time.
Heatstove top casserole or dutch oven large enough to hold pork. Brown all
sides of pork. Add remaining ingred. except cream and bring to a simmer.
Cover and cook gently for 2 hours or until meat is tender.** Remove pork,
slice, and put on warm platter. Add cream to casserole. Simmer 2-3 minutes
to reduce and thicken. Pour sauce over pork.
This recipe can be also used with chicken thighs and pork chops.
** For chicken(about 6 thighs or equiv) or pork chops, cook gently for
40 minutes Posted to Kitmailbox by janice rogers
<bonneville@worldnet.att.net> on Apr 27, 1997
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