Pork Loin with Onion and White Wine

Name: Pork Loin with Onion and White Wine
Yield: 6
Ingredients: 6 thick pork loin slices or 6 pork chops; 4 tablespoons of olive oil (for marinating); 5 tablespoons of olive oil (for frying); 1/2 clove of garlic; 6 grams of black pepper; 1 whole peppercorn; 2 medium onions, finely chopped; 1 tablespoon of vinegar; 2 tablespoons of white wine; Wheat flour for dredging; 1/4 to 1/2 cup of beef broth; Salt and pepper to taste

1
6 thick pork loin slices or 6 pork chops
2
4 tablespoons of olive oil (for marinating)
3
5 tablespoons of olive oil (for frying)
4
1/2 clove of garlic
5
6 grams of black pepper
6
1 whole peppercorn
7
2 medium onions, finely chopped
8
1 tablespoon of vinegar
9
2 tablespoons of white wine
10
Wheat flour for dredging
11
1/4 to 1/2 cup of beef broth
12
Salt and pepper to taste

Ingredients

1
6 thick pork loin slices or 6 pork chops
2
4 tablespoons of olive oil (for marinating)
3
5 tablespoons of olive oil (for frying)
4
1/2 clove of garlic
5
6 grams of black pepper
6
1 whole peppercorn
7
2 medium onions, finely chopped
8
1 tablespoon of vinegar
9
2 tablespoons of white wine
10
Wheat flour for dredging
11
1/4 to 1/2 cup of beef broth
12
Salt and pepper to taste

Directions

1
Marinate the pork loin in a mixture of olive oil, garlic, black pepper, peppercorn, and salt for at least one night
2
Sauté the onions slowly in 2 tablespoons of olive oil until they are softened and golden brown
3
While the onions cook, coat the pork loin in wheat flour and fry it in 3 tablespoons of hot olive oil on both sides
4
Make sure it is well browned
5
Add the fried pork loin to the sautéed onions, then add warmed beef broth to the pan and let it simmer until the liquid has almost evaporated
6
Add enough white wine to the pan to cover the meat, then season with salt and pepper to taste
7
Cook the dish without covering in low heat for 20 minutes
8
As the sauce thickens, scrape the bottom of the pan occasionally to prevent burning
9
Serve 6 servings.