Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Madrid Pork Chops
  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.