Tuesday, March 19, 2013
Sort of Spanish Spicy Pork chops
I made these last night for Jim and myself. Jim thought they were a little too spicy, but I thought they were absolutely delicious. I served them with mashed potatoes and a salad, but roasted potatoes or rice would be good too. 1-2 tbl olive oil 4 boneless loin chops Salt Pepper Smoked paprika Flour 1 small purple onion, sliced 1 fat garlic clove, minced 1/2-1 banana pepper, chopped (discard the seeds) 1/4 cup dry sherry 1 can diced fire-roasted tomatoes Heat olive oil in a nonstick pan. Liberally season chops with salt, pepper, and Paprika. Dredge in flour and brown 3-4 minutes per side. Move chops to the side and add onion,banana pepper, and garlic. Saute until onion is translucent. Add sherry and deglaze pan. Add tomatoes, cover, and cook 30 minutes or until chops are tender. Remove chops and keep warm. Taste and season sauce if needed. Puree sauce with a stick blender and pour over chops. You can omit this step if you prefer a chunky sauce, but you all know how Jim is.