Mediterranean style pork chops
(from a book by Spar)
Yield: 4 pork chops
4 rib pork chops or cutlets
10 ml (2 tsp) butter
10 ml (2 tsp) olive oil or cooking oil
salt and freshly ground black pepper to taste
250g (1 cup) mushrooms, sliced
2 green and 2 red peppers, cored, seeded, and coarsely chopped
3 tomatoes, skinned, seeded, and chopped
30 ml (1/8 cup) chopped fresh basil
10 ml (2 tsp) sugar
250 ml (1 cup) chicken stock
20 ml (4 tsp) cake flour
1. Slash fat at 25mm intervals to prevent chops from curling during cooking.
2. Melt butter and oil and quickly brown chops on both sides.
3. Season with salt and pepper and remove from pan, but keep warm.
4. Saute mushrooms and peppers until soft.
5. Add tomatoes, basil, sugar, and stock.
6. Boil for 3 minutes and return chops to pan and simmer, uncovered, for about 15 minutes.
7. Thicken sauce with a paste of cake flour and a little bit of water.
8. Arrange chops on a heated dish with sauce and garnish with extra basil.
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