Recipes \ Holiday chops

Holiday chops

Holiday chops
frozen spinach – 300 g olive oil – 2 tbsp. softened butter – 30 grams, pork chops 3-4 cm thick – 4 pieces 300 g each, large raisins without seeds – 2 tbsp. large onion – 1/2 PCs., chicken broth – 250 ml pine nuts – 2 tbsp, large garlic – 2 cloves, dry red wine – 75 ml
Step 1

To defrost the spinach. Finely chop the onions. Crush and chop the garlic. On a dry pan fry pine nuts. Soak the raisins in hot boiled water. Dry chops. Cut a "pocket" by the bold edges. To expand the "pocket" to cut parallel to the surface. To the end not cut.

Step 2

Heat in a pan with half the olive oil, add the garlic, and heating for 30 seconds, add the onion and fry until soft. Then put in pan with spinach, deleting the excess fluid. To warm up and at the end add butter and 1/4 tsp salt. Grind the raisins. Remove from heat the pan, add the raisins, pine nuts.

Step 3

Stuff chops the cut to chop off a toothpick. Dry chops, sprinkle with pepper and 1/4 tsp salt.

Step 4

Put the pan on fire and heat 1 tbsp olive oil. Put chops in skillet and sear on both sides.

Step 5

Boil the broth. Pour in the broth and wine together to warm up. Fried pork chops put into a separate pot. Chops pour the wine-broth mixture. Bring to a boil. Reduce heat. Cover the pan with a lid and simmer for 1 hour. Remove the chops from the liquid. Increase the heat under the pan and boil the liquid until, until it is boiled to 175 ml. to Remove fat. Shift the chops to a warm dish. Pour the resulting juice.
Cuisine
Sicilian
Cooking time
1 h 30 min
Difficulty
medium
Yield
4
Vegetarian
no
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops
Holiday chops