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Braised Pork Chops
4 Pork chops; each weighing about 200g (7oz)
2 tb Plain flour
3 tb Olive oil
1 lg Onion; sliced
200 ml Passata; (7 fl oz)
175 ml Dry red wine; (6 fl oz)
Salt and pepper
Coat the chops lightly with the flour.
Heat the oil in a large, deep saucepan and fry the onion for about 5
minutes or until just soft and lightly golden.
Season with salt and pepper.
Add the chops and cook for about 3 minutes on each side to seal them.
Pour over the passata and wine and boil off the alcohol.
Reduce the heat and simmer, uncovered, for 20-25 minutes or until the chops
are tender. Serve immediately.
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