Radio New Zealand - Te Reo Irirangi o Aotearoa

Spanish Pork Chops

Chef: Ray McVinnie as heard on Nine To Noon Monday 20 March 2006

Tags: main course, Spanish, pork

(Serves 4-6)

Ingredients

• 4 tablespoons olive oil
• 6 midloin pork chops
• 2 onions, chopped
• 1 carrot, diced
• 1 stick celery, thinly sliced
• 4 cloves garlic, finely chopped
• zest of 1 orange
• 1 tablespoon smoked sweet Spanish paprika
• ½ cup red wine
• 2 roasted red capsicums, skinned, cored, seeded and sliced
• 400g can crushed Italian tomatoes in juice
• 500ml beef stock
• 5 medium sized Agria potatoes, peeled and diced 3cm
• 1 teaspoon salt
• chopped parsley

Method

Preheat the oven to 200°C

Oil a deep roasting tray with 1 teaspoon of the oil. Spread the chops in the tray in one layer, don’t crowd them, but the tray should be just big enough to hold them.Place in the oven for 15 minutes until they start to brown.

Meanwhile, in a large frying pan, heat the remaining oil over moderate heat. Add the onions, carrot, celery and garlic. Fry until the onion is soft and everything is browned. Add the zest, paprika and wine. Let the wine bubble, then add the remaining ingredients, except the parsley. Bring to the boil.

Remove the chops from the oven, skim off the fat but keep any meat juices. Pour the tomato mixture evenly over the chops.

Place in the oven and bake for 40-45 minutes until everything is very tender. If the top looks like it may burn, cover loosely with foil.

Remove from the oven and serve sprinkled with parsley. Serve a green salad to follow.

Suggested Wines to Go With Today's Recipe

CHARDONNAY

Kumeu River

Boundary Whitmore Rd 2004

OR

SPANISH REDS

Tempore Joven 2004

Codice 2003

Chivite Gran Feudo Riserva 2001

Alarba 2004

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