Chuleta De Cerdo La Zaragozana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 pork chop (s)
- 75 g flour
- 0.25 ¼ cup olive oil
- 150 g onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 1 bay leaf
- 375 g tomato (s), peeled and cut into small cubes
- 125 g Serrano ham, chopped into small pieces
- 125 ml white wine, dry
- 0.25 liter ¼ water
- 1 egg (s), hard-boiled and finely chopped
- 2 tablespoon parsley, finely chopped
- 12 olives, pitted and halved
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the chops with plenty of salt and pepper. Roll in flour, shake off excess flour vigorously.
- Heat the olive oil in a heavy pan and fry the meat well on both sides. Remove the chops and fry the onions, garlic and bay leaf in the pan. Add the tomatoes and ham and reduce while stirring until the mixture is thick. Add the wine, water, egg, parsley and olives and bring to the boil again.
- Put the meat back in the pan and cover well with the sauce. Cover and simmer very gently for 30-40 minutes.
- Salad and baguette also taste very good. Once warmed up, the dish tastes even better.
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