Pork Chops in Port and Rosemary Sauce (Costeletas de Porco)
10 x 200 g pork chops
50 g chopped rosemary
100 ml oil
100 g chopped onion
2 chopped cloves of garlic
175 g diced tomato flesh
100 ml port
200 ml brown stock
1. Season 10 x 200 g pork chops and sprinkle with 50 g chopped rosemary; saute in 100 ml oil and when cooked remove from the pan and retain.
2. Saute 100 g chopped onion and 2 chopped cloves of garlic in the same pan, add 175 g diced tomato flesh, cook for 2 minutes, then moisten with 100 ml port and 200 ml brown stock and allow to reduce.
3. Serve the chops coated with this sauce.
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