Wineshark Recipe - 54. Ragout de Porc

Ingredients:

• Pork chop - 2 lb 8 oz (to divide into 8 pcs)
• Salt - 1 tsp
• Black pepper finely - 1 tsp
• Plain flour - 2 oz
• Tomato paste - 2 oz
• Rosemary - 1 tsp
• Bay leaves - 2
• Stock - 10 oz
• Dry red wine - 2 oz
• Carrot wedges - 6 oz
• Onion wedges - 6 oz
• Turnips wedges - 6 oz
• Penne - 1 lb 4 oz

First marinate the pork chop, then coated with flour and pan fry till golden brown.

Stir fry the wedges with oil, then add tomato paste, stock, rosemary and red wine. Add the pork chop later on.

Cook the penne and serve with the pork and sauce on top.