Chuleta de Cerdo a la Zaragozana

Ingredients for 6 servings:

• 6 pork chops
• 75 g flour
• ¼ cup olive oil
• 150 g onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 375 g tomatoes, peeled and cut into small cubes
• 125 g Serrano ham, cut into small pieces
• 125 ml dry white wine
• ¼ liter of water
• 1 egg(s), hard-boiled and finely chopped
• 2 tbsp parsley, finely chopped
• 12 olives, pitted and halved
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pork chops with tomato sauce

Season the chops generously with salt and pepper. Coat in flour, shaking off any excess flour. Heat the olive oil in a heavy-based pan and sear the meat well on both sides. Remove the chops and fry the onions, garlic, and bay leaf in the pan. Add the tomatoes and ham and cook, stirring, until the mixture thickens. Add the wine, water, egg, parsley, and olives and bring back to a boil. Return the meat to the pan and coat well with the sauce. Cover and simmer gently for 30-40 minutes. Serve with salad and baguette. The dish tastes even better when reheated.