Abazia Pork Chops
Ingredients
6 center cut pork chops 1 inch thick
salt and freshly ground white pepper
1 sprig rosemary
3 Tbsp. olive oil
4 shallots finely chopped
1 tsp. finely minced garlic
1 tsp. hot hungarian paprika
6 large very ripe tomatoes seeded
coarsely chopped
1/2 C. dry white wine
1 dry red hot chili pepper
1 Tbsp. tomato paste
2 small green peppers sliced
1/2 C. pimientos coarsely chopped
2 Tbsp. finely chopped parsley
Cooking Instructions
Dry the chops with paper towels. Season with salt and pepper. In a large heavy skillet heat 3 Tbls. of olive oil until it is almost smoking. Brown the chops for 2 or 3 minutes on each side and remove them to a plate. Pour out all but 2 Tbls. of the fat. Lower the heat. Add the shallots and garlic and cook until soft. Make sure not to burn them. Add the paprika, tomatoes and wine. Bring the mixture to a boil and lower the heat. Add the hot chili pepper, tomato paste, green pepper and rosemary. Return the chops to the pan. Cover it tightly and let them simmer for 45 minutes. Five minutes before they are ready, add the roasted red peppers. Remove the chops to a serving dish. If the sauce seems a little thin, raise the heat and reduce it until it heavily coats the spoon. Discard the rosemary. Correct the seasoning and pour the sauce over the chops. Garnish with parsley and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)