This is a delightful dish I invented the other night.
Ingredients
4 Pork chops
1 Onion – thickly chopped
1 Bulb of Garlic
1 Stock Cube (Pork if possible, but chicken or beef acceptable)
1 tps Pimienton Dulce
Salt & Pepper
Olive Oil
500ml Water
Place the pork in an oven proof dish. Spread over the onion, and unpeeled garlic cloves. Drizzle over olive oil, and season with pimienton dulce, salt and pepper.
Roast in an oven for around 30 minutes until cooked.
Remove the pork, and place the tin on the top. Add the 500ml water of heat. Throw in the crumbled stock cube and stir until all the meat juices are cleaned from the bottom. Squash the garlic cloves as you do so until all the contents mingle with the rest of the sauce. Remove the skin. I would not sieve, but if you wish to, then do so now.
Place the pork on a serving platter and drizzle over the juices. Enjoy with roast potatoes.
Related posts:
- Belly Pork with Carrot & Spinach Mash Toying with this dish presently since I had some belly...
- Roast Chicken with Pasta This is a dish I threw together one evening when...
- Pork Chops with Thyme Ingredients: 2 thick pork chops 2 cloves of garlic –...
- Fembat’s chicken wings with Linguini 8 chicken wings Sea salt flakes and black pepper Olive...
- Chicken with Fried Potato & Courgette Ingredients 4 Chicken legs 6 Ripe Tomatoes 1 large potato...
