Madrid Pork Chops
Item
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Title
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Madrid Pork Chops
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Identifier
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Pork Chops
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Description
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Madrid Pork Chops
Servings: 6
6 pork chops, center-cut
1 Tbsp. salt
1 tsp. pepper
1 tsp. paprika
3/4 cup flour, all-purpose
1/4 cup salad oil
2 Tbsp. butter
1 cup onions, chopped finely
1 clove garlic, minced
3 cups tomatoes, canned, crushed
1/2 cup ham, smoked, chopped finely
1 bay leaf
1/3 cup white wine, dry
1 egg, hard-cooked, chopped coarsely
3 Tbs. parsley, chopped finely
12 olives, black, pitted, sliced
Combine salt, pepper, paprika, and flour and dredge pork chops in this mixture. Heat oil in skillet and brown chops on each side. In another fry pan, saute the onions and garlic in butter for 5 minutes. Add the tomatoes, ham, wine, and bay leaf. Simmer for 10 minutes and pour over chops. Cover and simmer for 45 to 50 minutes or until tender. Adjust seasonings if desired. Spoon into serving dish and sprinkle with hard-cooked egg, parsley, and black olives.
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Creator
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Michigan League Kitchen
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Subject
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Entree
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Madrid Pork Chops