John Myers
Contents
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Ingredients
- Ham, cooked, sliced
- 1 medium sized Onion, brown
- 2 medium sized Cloves of garlic, fresh
- 8 Olives, green, pitted
- 200 g Tomatoes
- 1 medium sized Hot peppers, red
- 1 Egg, size M
- 2 Pork chops, 200 g each
- Salt and pepper, black, fresh from the mill
- Flour for turning
- 4 tbsp Extra virgin olive oil
- 150 g White wine, dry
- 2 medium sized Bay leaves, dried
- 1 tbsp Herbal mix, Italy, frozen or dried
- 2 tbsp Celery leaves, fresh
Instructions
- Cut the ham into pieces approx. 1 cm in size. Roughly cut the onion into pieces and slice the peeled garlic crosswise into thin slices. Halve the olives lengthways. Peel the tomatoes, quarter them lengthways, cut out the white-green stem, core and halve crossways. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Boil the egg hard, quench, peel and chop.
- Salt and pepper the chops and dust with flour. Heat 3 tablespoons of the olive oil in a large pan and fry the chops until light brown on both sides. Take out of the pan and set aside. Put the rest of the olive oil in the pan, let it get hot, add the onion and pieces of garlic and roast until translucent. Add the ham pieces and roast them until they smell fragrant. Deglaze with the white wine, add tomatoes, peppers, bay leaves, herb mix and simmer with the lid on for 20 minutes.
- In the meantime, wash the fresh celery, shake dry and pluck and chop the flawless leaves. Chop two tablespoons and use immediately. Freeze the remaining leaves. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
- Reduce the heat supply to a minimum, season to taste and mix in the egg. Place the chops on the sauce, sprinkle with celery and leave to mature with the lid on for 20 minutes. Distribute on the serving plates and serve as a secondi piatti with pasta and salad and enjoy.
