Wednesday, February 8, 2012

Braised Pork Chops with Cipollini Onions and Olives

1-2 tsp olive oil
3 boneless pork chops
2 oz black forest prosciutto, coarsely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried crushed rosemary
2 cloves
1/3 cup red wine
2/3 cup chicken stock
12-15 baby cipollini onions, peeled
10 stuffed green olives
10 kalamata olives
1-2 tbsp chopped parsley

Heat the oil over medium-high heat. Add pork and brown on both sides. Remove to a plate. Reduce heat to medium, add prosciutto, and cook until lightly browned. Add chopped onion and garlic, cover, and cook until onion is translucent. Add rosemary, cloves, and wine and cook for 1 minute. Add the stock, place nestle meat in the liquid, cover, and bring to a boil. simmer for 60 minutes, until meat is tender, turning chops over once. After 30 minutes, add the onions to the pork. After another 15 minutes, add the olives. Stir in parsley and serve. (If the sauce is not thick enough, remove meat, onions, and olives from pan and boil sauce uncovered over high heat for about 5 minutes.)

(adapted from Food & Wine)

No comments:

Post a Comment