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
Pork with Capers and Olives printer friendly version located here.
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