1 pork chop (600 g) cut into 12 slices
1/2 teaspoon salt
1 pinch of black pepper
1/4 cup all-purpose flour (30 g) for breading
For the sauce
4 medium onions (400 g), sliced into 1 cm thick rings
3 tablespoons olive oil
3 tablespoons butter
1 can of tomato puree (400 g)
1 teaspoon salt
1/4 teaspoon black pepper
2 smoked linguiça sausages, sliced into 0.5 cm thick rounds
1 pork chop (600 g) cut into 12 slices
1/2 teaspoon salt
1 pinch of black pepper
1/4 cup all-purpose flour (30 g) for breading
For the sauce
4 medium onions (400 g), sliced into 1 cm thick rings
3 tablespoons olive oil
3 tablespoons butter
1 can of tomato puree (400 g)
1 teaspoon salt
1/4 teaspoon black pepper
2 smoked linguiça sausages, sliced into 0.5 cm thick rounds
Season the pork chops with salt and black pepper
Coat in flour, making sure to coat evenly
Set aside
Prepare the sauce: in a large skillet, cook the onions in olive oil and butter over low heat, stirring occasionally with a wooden spoon until lightly browned (about 10 minutes)
Add the tomato puree and season with salt and black pepper
Add the linguiça slices and cook, stirring occasionally, for about 5 minutes
Place the reserved pork chops on top of the onion mixture, cover the skillet, and cook, stirring delicately, until tender (about 20 minutes)
Transfer the pork chops to a serving dish, spoon the sauce over them, and serve immediately
665 calories per serving
Full-bodied red wine with good acidity, like Italian Chianti Classico Rocca delle Macie 96 or Gemma Barbera d'Alba 96, $14.80 or R$24.80
