(2 servings)
This tasty pork dish goes well with mashed potatoes, rice or noodles.
2 boneless center cut pork loin chops, (about 3/4 lb)
salt and freshly cracked pepper
2 tsp coconut oil or another high heat oil
2 slices bacon, chopped
1/2 large yellow onion, chopped
1 red bell pepper, seeded and sliced
3/4 cup dry white wine
2 tbsp double concentrated tomato paste
1 tbsp sweet Hungarian paprika
1/2 cup heavy cream
1 tbsp rice flour or regular flour
salt and pepper, to taste
1 tbsp fresh parsley, chopped for garnish
Season the pork chops with salt and pepper. Heat the oil in a skillet (with lid) over a high flame and brown the pork chops on both sides; about 2-3 minutes per side.
Remove the meat to a plate, lower the flame a bit and add the bacon. Fry until crisp. Remove the bacon and drain on a pepper towel, then remove all but 2 teaspoons of the bacon grease.
Add the onions and saute them until they are soft and translucent. Stir in the bell pepper and continue cooking for another 5 minutes.
Pour in the wine and add the tomato paste and paprika. Simmer the mixture for about 3-5 minutes.
Combine the cream and rice flour together with a fork in a measuring cup. Stir this mixture into the onion and pepper mixture. Simmer for a minute or two then check and adjust the seasoning with salt and pepper, if needed.
Place the pork chops on top of the sauce and add any juices that might have accumulated. Cover the skillet with the lid, reduce the flame to medium-low and cook for another 5-8 minutes or until the meat is done (and still slightly pink when cut).
Serve the chops with the sauce, sprinkle the reserved bacon over the top as well as the chopped parsley. This dish is great with mashed potatoes or rice.
This tasty pork dish goes well with mashed potatoes, rice or noodles.
2 boneless center cut pork loin chops, (about 3/4 lb)
salt and freshly cracked pepper
2 tsp coconut oil or another high heat oil
2 slices bacon, chopped
1/2 large yellow onion, chopped
1 red bell pepper, seeded and sliced
3/4 cup dry white wine
2 tbsp double concentrated tomato paste
1 tbsp sweet Hungarian paprika
1/2 cup heavy cream
1 tbsp rice flour or regular flour
salt and pepper, to taste
1 tbsp fresh parsley, chopped for garnish
Season the pork chops with salt and pepper. Heat the oil in a skillet (with lid) over a high flame and brown the pork chops on both sides; about 2-3 minutes per side.
Remove the meat to a plate, lower the flame a bit and add the bacon. Fry until crisp. Remove the bacon and drain on a pepper towel, then remove all but 2 teaspoons of the bacon grease.
Add the onions and saute them until they are soft and translucent. Stir in the bell pepper and continue cooking for another 5 minutes.
Pour in the wine and add the tomato paste and paprika. Simmer the mixture for about 3-5 minutes.
Combine the cream and rice flour together with a fork in a measuring cup. Stir this mixture into the onion and pepper mixture. Simmer for a minute or two then check and adjust the seasoning with salt and pepper, if needed.
Place the pork chops on top of the sauce and add any juices that might have accumulated. Cover the skillet with the lid, reduce the flame to medium-low and cook for another 5-8 minutes or until the meat is done (and still slightly pink when cut).
Serve the chops with the sauce, sprinkle the reserved bacon over the top as well as the chopped parsley. This dish is great with mashed potatoes or rice.
