Pork Chops Toledo Recipe
Ingredients
2 tablespoons olive oil
4 boned pork chops, about 3/4 in. thick
1 teaspoon salt
1/8 teaspoon black pepper
2 cups pimiento-stuffed olives
1 medium sized sweet red or green pepper, quartered
1/2 cup Malaga wine
Center Garnish
Seasoned Rice
4 medium sized tomatoes, broiled
6 large fresh mushrooms, quartered and cooked in butter
2 teaspoons cornstarch
2 tablespoons water
Directions
Heat oil in a large skillet; add pork chops and brown evenly on both sides.
Drain off drippings.
Season chops, then add olives, peppers and wine; cover and cook over low heat about 45 minutes, or until meat is tender, turning chops once.
About 25 minutes before end of cooking time, prepare Center Garnish and Seasoned Rice.
At serving time, turn rice into a shallow serving dish and spread evenly.
Set the garnish in center of rice.
Remove chops to rice.
Use one-half of olives and all pepper quarters for garnishing chops.
Set broiled tomatoes between chops.
Spoon mushrooms and remaining olives between chops and tomatoes, forming a wreath on rice.
Blend a mixture of the cornstarch and water into liquid in skillet.
Bring to boiling and boil 1 to 2 minutes, stirring constantly.
Pour over meat.
Drain off drippings.
Season chops, then add olives, peppers and wine; cover and cook over low heat about 45 minutes, or until meat is tender, turning chops once.
About 25 minutes before end of cooking time, prepare Center Garnish and Seasoned Rice.
At serving time, turn rice into a shallow serving dish and spread evenly.
Set the garnish in center of rice.
Remove chops to rice.
Use one-half of olives and all pepper quarters for garnishing chops.
Set broiled tomatoes between chops.
Spoon mushrooms and remaining olives between chops and tomatoes, forming a wreath on rice.
Blend a mixture of the cornstarch and water into liquid in skillet.
Bring to boiling and boil 1 to 2 minutes, stirring constantly.
Pour over meat.
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