Chuletas en salsa vino (pork chops in wine sauce)

Yield: 6 servings

Measure Ingredient
1 cup Flour
6 \N Pork loin chops (approx 1/2 lb ea)
2 tablespoons Olive oil
2 \N Cl Garlic, minced
1 medium Onion, diced
1 cup Chicken stock
½ cup White wine
2 tablespoons Tomato paste
½ teaspoon Freshly ground black pepper
\N \N 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!

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