Loin of pork in wine sauce







Cook Time

30-35 Min


  • 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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