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Pork Chops With Tomato Sauce And Black Olives
(Lomo De Cerdo A La Zaragozana)
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| What You Need: |
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6 lean loin pork chops, cut about 1 inch thick (about 3 pounds)
Salt
Freshly ground black pepper
½ cup flour
¼ cup olive oil
1 cup finely chopped onions
½ teaspoon finely chopped garlic
1 small bay leaf
3 medium-sized tomatoes peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1 cup chopped, drained, canned tomatoes
½ cup finely chopped smoked ham
½ cup dry white wine
1 cup water
1 hard-cooked egg, finely chopped
2 tablespoons finely chopped parsley
12 pitted Spanish black olives, cut lengthwise into halves
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| How To Cook: |
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1. Sprinkle the pork chops liberally with salt and a few grindings of pepper. Dip them in flour and shake each one vigorously to remove the excess. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.
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2. Add the chops (in 2 batches if necessary) and brown them well, turning them with tongs and regulating the heat so that they color quickly and evenly without burning.
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3. Transfer the chops to a plate and add the onions, garlic and bay leaf to the fat remaining in the skillet. Cook over moderate heat for 5 minutes, or until the onions are soft and transparent but not brown.
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4. Add the tomatoes and ham, raise the heat and cook briskly, stirring frequently until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
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5. Stir in the wine, water, egg, parsley and olives, and bring to a boil again. Return the chops to the skillet, and baste them thoroughly with the sauce.
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6. Cover tightly, reduce the heat to its lowest point, and simmer for about 30 to 40 minutes, or until the chops are tender. To serve, arrange the chops attractively on a heated platter and pour the sauce over them.
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