serves 4
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and
chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat
the pork dry with kitchen paper, and dredge in the flour. Sauté on both
sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add
the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for
30 minutes, turning halfway through. Serve hot with boiled rice.
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