Title: Pork Chops Abazia
Categories: Pork
Yield: 6 Servings
| 6 | | Center-cut pork chops 1" thick |
| | | Salt and freshly ground white pepper |
| 1 | | Sprig rosemary |
| 3 | tb | Olive oil |
| 4 | | Shallots, finely chopped |
| 1 | ts | Finely minced garlic |
| 1 | ts | Hot Hungarian paprika |
| 6 | lg | Very ripe tomatoes, seeded peeled, coarsely chopped |
| 1/2 | c | Dry white wine |
| 1 | | Dry red hot chili pepper |
| 1 | tb | Tomato paste |
| 2 | sm | Green peppers, sliced |
| 1/2 | c | Pimientos, coarsely chopped |
| GARNISH |
| 2 | tb | Finely chopped parsley |
Dry the chops with paper towels. Season with salt and pepper. In a large
heavy skillet heat 3 T 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 T 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. Note: This dish can be cooked in a 350 degree oven for 45 to
50 minutes and can be served over rice pilaf.