Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
- 2-3 Tbsp Spanish virgin olive oil
- 4 boneless pork loin chops (about 1 lb)
- 1/2 lb. Spanish chorizo sausage (may substitute Portuguese linguica)
- 1 medium yello or white onion
- 2 cloves garlic
- 6 oz white wine
- 5 Roma tomatoes
- 1 bay leaf
- 2 sprigs Italian parsley
- salt and pepper to taste
Peel and coarsely chop the onion and garlic. Cut chorizo sausage into pieces about 2-inches long. Cut tomatoes into quarters. Chop the parsley and set tomatoes and parsley on a plate to use later.
Salt and pepper loin chops on both sides. Heat 2-3 tablespoons olive oil in a large heavy-bottomed frying pan. Brown the loin chops on both sides, then remove and set aside.
In the same pan where you browned the chops, sauté the onion and garlic until translucent. Add the sausage and continue to cook, browning the sausage.
Add wine, tomatoes, parsley and bay leaf and stir. Return the loin chops to the pan. Adjust salt, if needed. Cover and simmer on medium low heat for 10-12 minutes.
Serve with rice or baked potatoes.