Serves : 4-6
Ingredients:
750 gr rib chops
3 tbsps flour
Salt and pepper
40 gr butter
20 ml oil
2 medium onions, cut in wedges
1 clove garlic, crushed
3 large tomatoes, peeled and chopped
1 tbsp tomato paste
250 ml vegetable stock
125 white wine
2 tsps, finely chopped mint
A bouquet gain
1. Trim the chops and dredge in flour, seasoned with salt and pepper
2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside
3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.
4. Add a bouquet garni of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.
5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garni and serve.
Ingredients:
750 gr rib chops
3 tbsps flour
Salt and pepper
40 gr butter
20 ml oil
2 medium onions, cut in wedges
1 clove garlic, crushed
3 large tomatoes, peeled and chopped
1 tbsp tomato paste
250 ml vegetable stock
125 white wine
2 tsps, finely chopped mint
A bouquet gain
1. Trim the chops and dredge in flour, seasoned with salt and pepper
2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside
3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.
4. Add a bouquet garni of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.
5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garni and serve.
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