1 kg of pork chops
1 cup of white wine
1 chopped onion
2 cloves of garlic, minced
1 sprig of rosemary
1 stalk of thyme
1 teaspoon of ground black pepper in grain
1 teaspoon of paprika
1 cup of olive oil
Salt to taste
Sauce
1 cup of olive oil
2 medium onions, cut into rings
3 cloves of garlic, sliced
1 small carrot, grated
1 tablespoon of paprika
2 tablespoons of tomato puree
1 tablespoon of capers, chopped
1 kg of pork chops
1 cup of white wine
1 chopped onion
2 cloves of garlic, minced
1 sprig of rosemary
1 stalk of thyme
1 teaspoon of ground black pepper in grain
1 teaspoon of paprika
1 cup of olive oil
Salt to taste
Sauce
1 cup of olive oil
2 medium onions, cut into rings
3 cloves of garlic, sliced
1 small carrot, grated
1 tablespoon of paprika
2 tablespoons of tomato puree
1 tablespoon of capers, chopped
Season the pork chops with wine, salt, onion, garlic, rosemary, thyme, black pepper, and paprika
Let it rest for 2 hours
Flip the meat halfway through the cooking time
Transfer the seasoned pork chops to a baking dish and drizzle with olive oil
Bake in a medium oven at 1h30 minutes
Brush with the sauce from the baking dish during cooking
Let it cool and slice the meat into thin strips. Reserve
Scoop off excess fat from the baking dish and reserve it
Add 1 cup of water to the baking dish and bring to a boil until the pan drippings form a glaze. Reserve
Make the sauce: combine the reserved pork fat, olive oil, onion, garlic, carrot, paprika, tomato puree, and capers in a pan
Bring to a simmer for 5 minutes, stirring occasionally, and add the glaze that forms at the bottom of the baking dish
Sprinkle with paprika, add the capers and tomato puree, and serve over the pork chops.
