Pork chops cooked with wine Chuletas de chancho con vino tinto de Maestrzgo

PORK CHOPS IN MAESTRAZGO RED WINE SAUCE.

  

 Ingredients for 4 people: 

 - 4 pork chops.

 - 2 cups of red wine from Maestrazgo.

 - 150 grams of fat from serrano ham.

 - 300 grams of mushrooms.

 - 1 cup of orange juice.

 - 1/2 cup of olive oil from Lower Aragón.

 - 2 spoonfuls of wheat flour.

 - 2 lemons (juice).

 - 2 chopped pickled onions.

 - Thyme, parsley, basil and bay leaves.

 - Salt and pepper.

 

Preparation:


The night before you make this recipe, put the pork chops in a dish cover in the juice of the 2 lemons, the onion chopped into fine slices and the red wine.

The preparation of this dish starts with taking the pork chops out of the marinade, seasoning them with salt and pepper and frying them lighlty in a frying pan with olive oil from Lower Aragón, until golden. Once they are golden, remove them from the pan and place them on a plate so that you can re-use the olive oil.

In this olive oil, fry the mushrooms lightly, until golden, remove them and set them aside. Next, cook the other onion and the chopped serrano ham fat. Then, add the flour and the marinade from the night before. Let it simmer whilst stirring constantly.

When it comes to the boil add the pork chops, thyme, parsley, basil and the bay leaves and the cooked mushrooms.

Once everything is in the same pot, cover the pot and put it in the oven at 360ºC until the meat is tender.

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