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Italian Recipes -
Pork Chops in
Green Sauce (Braciole di Maiale in Salsa Verde) Recipe
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Italian Meat - Pork, Ham and Sausage Recipes
-
Pork Chops in Green Sauce (Braciole di Maiale in Salsa
Verde)
Recipe
Ingredients
-
4 pork loin chops
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Salt and freshly
ground black pepper
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45 ml/3 tbsp oil
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2 garlic cloves,
crushed
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5 ml/1 tsp chopped
fresh basil
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5 ml/1 tsp chopped
fresh thyme
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1 bay leaf
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120 ml/4 fl oz/1/2
cup Chianti
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450 g/1lb tomatoes,
skinned, seeded and chopped
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30 ml/2 tbsp tomato
puree (paste)
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25 g/1 oz/2 tbsp
unsalted (sweet) butter
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2 large green (bell)
peppers, finely chopped
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1 large onion,
sliced
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225 g/8 oz button
mushrooms, quartered
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10 ml/2 tsp corn flour (cornstarch), dissolved in 15 ml/1 tbsp
water
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15 ml/1 tbsp chopped fresh parsley
Method:
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Sprinkle the chops
with salt and pepper on each side.
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Heat the oil in a
frying pan (skillet) and cook the chops for 3
minutes until browned, turning once. Transfer to a
warm dish.
-
Add the garlic, basil, thyme and bay leaf
and cook for 1 minute. Stir in the wine and
tomatoes.
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Bring to the boil and add the tomato
puree. Return the pork chops to the pan and baste
them with the sauce.
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Reduce the heat to low and cook
for 40 minutes, turning regularly. Melt the butter
in a saucepan and fry (sauté) the green peppers and onion for 8 minutes, stirring.
-
Add the mushrooms and
cook for a further 5 minutes. Add to the pork chops
and simmer for 15 minutes.
-
Arrange the chops on a
warm serving dish and stir the corn flour into the
vegetables. Cook, stirring,
for 3 minutes.
-
Discard the bay leaf and pour the
sauce over the chops. Garnish with the parsley and
serve immediately.
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