Pork with capers and olives

Yield: 1 Servings

Measure Ingredient
2 pounds Pork roast (up to 3)
2 tablespoons Olive oil.
¼ cup Dry white wine.
½ cup Chopped ripe tomato
1 pinch Red pepper flaKes
⅓ cup Oil-cured Ital.olives, pitted
1 tablespoon Capers
1 \N Bay leaf
¼ cup Chicken or beef broth
½ cup Heavy cream

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@...> on Apr 27, 1997

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