Wineshark cooking - Ragout de Porc

Ingredients:

• Pork chop - 2 lb 8 oz (8 pieces)
• Salt - 1 tsp
• Black pepper finely - 1 tsp
• Plain flour - 2 oz
• Tomato paste - 2 oz
• Rosemary - 1 tsp
• Bay leaf - 2
• Stock - 10 oz
• Dry red wine - 2 oz
• Carrot wedges - 6 oz
• Onion wedges - 6 oz
• Turnips wedges - 6 oz
• Fettuccine - 1 lb 4 oz

How to cook?

1. If the pork chop is too thick, cut in halves. Marinate the pork chop with salt and black pepper.

2. Pamper the pork chop with flour.

3. Pan-fry the pork chop on both sides to yellow color.


4. Cut the carrot, turnips and onion into wedges.

5. Sautee the vegetables, then add tomato paste, bay leaves, stock, rosemary, red wine and pork chop into the pot.

6. Cook until the pork chop and vegetable are all soft.

7. Cook the fettuccine.

8. Pour the pork chop, vegetable and sauce on top.