Pork Chops Abazia
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
center cut, 1 inch thick |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
rosemary leaves
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 1 | teaspoon |
garlic
finely minced |
|
| 1 | teaspoon |
paprika
hot |
|
| 6 | each |
tomatoes
very ripe, seeded, peeled, coarsely chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | each |
dried red chiles
hot |
* |
| 1 | tablespoon |
tomato paste
|
|
| 2 | each |
green bell peppers
sliced |
|
| ½ | cup |
roasted red bell peppers
coarsely chopped |
|
| garnish | |||
| 2 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
center cut, 1 inch thick |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
rosemary leaves
|
*
|
| 45 | ml |
olive oil
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 5 | ml |
garlic
finely minced |
|
| 5 | ml |
paprika
hot |
|
| 6 | each |
tomatoes
very ripe, seeded, peeled, coarsely chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 1 | each |
dried red chiles
hot |
* |
| 15 | ml |
tomato paste
|
|
| 2 | each |
green bell peppers
sliced |
|
| 118 | ml |
roasted red bell peppers
coarsely chopped |
|
| garnish | |||
| 3E+1 | ml |
parsley leaves
finely chopped |
|
Directions
Dry the chops with paper towels.
Season with salt and pepper.
In a large heavy skillet, heat 3 tablespoons of olive oil until it is almost smoking.
Brown the chops for 2 or 3 minutes on each side and remove them to a plate.
Pour out all but 2 tablespoons of the fat.
Lower the heat. Add the shallots and garlic and cook until soft. Make sure not to burn them.
Add the paprika, tomatoes and wine.
Bring the mixture to a boil and lower the heat.
Add the hot chili pepper, tomato paste, green pepper and rosemary.
Return the chops to the pan.
Cover it tightly and let them simmer for 45 minutes.
Five minutes before they are ready, add the roasted red peppers.
Remove the chops to a serving dish.
If the sauce seems a little thin, raise the heat and reduce it until it heavily coats the spoon.
Discard the rosemary. Correct the seasoning and pour the sauce over the chops.
Garnish with parsley and serve immediately.
Note: This dish can be cooked in a 350℉ (180℃) oven for 45 to 50 minutes and can be served over rice pilaf.
