Portuguese red pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Jalapeno; chopped | |
| 1 | Jar Red Pepper; peeled | |
| 3 | pounds | Pork sirloin chops; (1 inch thick) |
| 1 | teaspoon | Olive oil |
| 1 | Onion; finely chopped | |
| 2 | Garlic cloves; minced | |
| ¾ | cup | Dry white wine |
| 1 | tablespoon | Parsley; chopped |
| Salt | ||
| Fresh ground pepper | ||
Directions
1. In a blender of food Processor, smoothly puree jalepenos and red peppers.
2. Rinse pork and pat dry.
3. Place an 11- 12 inch nonstick frying pan with an ovenproof handle over med-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour Onion mixture from pan.
4. Add Pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 min per side. Add onion, pepper puree, and wine; stir to blend.
5. Cover frying pan tightly and bake in a 375 F. oven until meat pulls from bone easially, about 1½ hrs. Uncover for last 10 min and stir to thicken the sauce.
6. Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.
Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998