Tender pork chops with wine and parsley
400g boneless pork chops (cca 4 pork chops)
4 cloves garlic, finely chopped
2 tbs olive oil
1 onion, finely chopped
1 small bunch of parsley, chopped
250ml red wine
400ml beef or chicken broth from 1 cube, hot
¼ tsp pepper
Flatten the pork chops with a meat mallet. Season them with half the garlic.
Brown the pork chops for 4 minutes on each side in hot olive oil.
Add the onion, remaining garlic and parsley.
Cover the chops with red wine and hot broth. Bring to the boil.
Turn down the flame, cover the chops and let them simmer for 20 minutes or until very tender.
Season them with pepper, sprinkle with some parsley and serve immediately.