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Recipe by: evelyne
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See below ingredients and instructions of the recipe
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
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!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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