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Pork with Capers and Olives

2 lb Pork roast (up to 3)
2 tb Olive oil.
1/4 c Dry white wine.
1/2 c Chopped ripe tomato
1 pn Red pepper flaKes
1/3 c Oil-cured Ital.olives, pitted
1 tb Capers
1 Bay leaf
1/4 c Chicken or beef broth
1/2 c Heavy cream

Heatstove top casserole or dutch oven large enough to hold pork. Brown all sides of pork. Add remaining ingred. except cream and bring to a simmer. Cover and cook gently for 2 hours or until meat is tender.** Remove pork, slice, and put on warm platter. Add cream to casserole. Simmer 2-3 minutes to reduce and thicken. Pour sauce over pork.

This recipe can be also used with chicken thighs and pork chops.

** For chicken(about 6 thighs or equiv) or pork chops, cook gently for 40 minutes

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