Ingredients Jump to Instructions ↓

  1. 6 Center-cut pork chops

  2. 1" thick Salt and freshly ground -white pepper

  3. 1 Sprig rosemary

  4. 3 T Olive oil

  5. 4 Shallots, finely chopped

  6. 1 t Finely minced garlic

  7. 1 t Hot Hungarian paprika

  8. 6 lg Very ripe tomatoes, seeded

  9. -peeled, coarsely chopped 1/2 c Dry white wine

  10. 1 Dry red hot chili pepper

  11. 1 T Tomato paste

  12. 2 sm Green peppers, sliced

  13. 1/2 c Pimientos, coarsely chopped

  14. --GARNISH-- 2 T Finely chopped parsley

  15. 3 T 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

  16. 2 T 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

  17. 350 degree oven for 45 to 50 minutes and can be served over rice pilaf.


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