Chuletas en salsa vino (pork chops in wine sauce)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 6 | Pork loin chops (approx 1/2 lb ea) | |
| 2 | tablespoons | Olive oil |
| 2 | 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 |
| 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 Source: _A Taste of Cuba_ received in the September cookbook swap from Aloha Bev. Thanks Bev!