Braised Pork Chops with Sweet Peppers

Ingredients

Serves 6

• 3 onions

• 1/4 cup olive oil

• 6 pork chops

• 10 cloves garlic

• 1 sweet red pepper

• 1 green pepper

• 1 cup dry white wine or vermouth

• 2 teaspoons double-concentrated tomato paste or 1 1/2 tablespoons tomato paste

Directions

1. Preheat oven to 325°F.

2. Peel and dice the onions and fry them in oil on high heat till brown. Set aside, but leave the oil in the pan.

3. Brown the pork chops sell on both sides. Set aside, but leave the oil in the pan.

4. While the pork chops are browning, peel and dice the garlic and cut the peppers into large cubes.

5. Fry the garlic and peppers on high heat for 2 minutes. Set aside.

6. De-glaze the frying pan: pour the wine into the pan and cook 3 minutes on high heat, scraping up the brown bits with a wooden spoon. Remove from the heat.

7. Add the  2 teaspoons double-concentrated tomato paste or 1 1/2 tablespoons tomato paste and mix Set aside.

8. Put the pork chops in an ovenproof dish. Spread the onions, peppers and garlic on top of them. Pour on the wine and ketchup mixture.