Although La Rioja is most famous for the wines that it produces, the cuisine of the small region is excellent as well. Pork chops smothered in peppers and onions in a tomato-wine sauce is proof of that. Serve with rustic fried potatoes or bread and a glass of Rioja wine. This recipe requires a single frying pan and is perfect for a beginner in the kitchen.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 Servings
Ingredients:
- 6-8 pork chops (2.5-3 lbs)
- Spanish virgin olive oil for frying
- 1 sweet red pepper
- 1 sweet green pepper
- 1 medium yellow or white onion
- 3 cloves garlic
- 6 oz (200 ml) dry white wine
- 4 oz (125 gr) Serrano ham
- 1 can 15 oz (400 gr) tomato sauce
Preparation:
Cut peppers and onion into long thin strips, making sure to remove seeds and membranes from peppers. Peel and slice garlic.
Pour olive oil to cover bottom of a large frying pan. Heat on medium. Salt the pork chops on both sides. When oil is hot, fry pork chops. Remove and set aside for later.
In same frying pan, sauté peppers until soft. Add 1-2 Tbsp of oil if necessary. Remove peppers and set aside for later.
Add a Tbsp of oil to the same pan and saute onions and garlic until onions are transparent. Pour in white wine and simmer 2-3 minutes. Add Serrano ham and stir. Add tomato sauce and mix.
Return pork chops to the frying pan and cook on low for 5-10 minutes. Return the sautéed peppers to pan to warm. Serve with home-fried potatoes.
