James's Cuban Pork Chops Wine
1 cup Flour
6 x Pork loin chops (approx 1/2 lb ea)
2 tbl Olive oil
2 cl Garlic, minced
1 med Onion, diced
1 cup Chicken stock
1/2 cup White wine
2 tbl Tomato paste
1/2 tsp Freshly ground black pepper
Salt to taste
Method :
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