PORTIONS: 3
INGREDIENTS
2 lb. 4 oz (1 kg) pork chops chunks. 3 Pork Chops, 12 oz each pork chop
1 tbsp. flour
2½ tbsp. olive oil
1 cup medium size diced onions
3 garlic cloves sliced
3 small carrots cut in slices
1/4 cup white wine
28 oz. ( 800 g ) can, whole, peeled, plum tomatoes, cut in pieces.
½ tsp. sugar
1/4 tsp. black pepper
1 Bay leave
2½ tsp. salt
1 tsp. chopped Rosemary
PREPARATION
Sprinkle the pork chops with 1tsp salt and the flour.
Heat up a frying pan.
Add olive oil and brown pork chops on both sides.
Put the pork chops temporarily in a recipient.
Add in the frying pan, onions, garlic, carrots and cook until onions are translucent.
Add white wine and let it reduce.
Add tomatoes with the juices, sugar, black pepper, Bay leave, 1 ½ tsp salt, Rosemary, pork chops, cover with the lid and let cook at slow flame turning the pork chops around. Pork chops should be fully cook and soft. About 45 minutes.
At serving time, place tomato sauce on center plate with the pork chop on top and decorated with Rosemary leaves.
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