The "Romano" recipe perfected by Peg
Using a dutch oven or large soup pot, heat olive oil. (I don't measure but it coats the bottom 1/8 inch of pan). Saute pork chops until brown on both sides and remove/reserve. Saute diced onions until translucent, adding several of the garlic cloves finely chopped at the end and you can include seasoning, salt, pepper, and parsley here (not oregano). When done remove and reserve onions from pan. At this point you can deglaze the pot with wine and reduce to approximately the volume of the olive oil you started with.
Open the tomatoes (you can do this before or during the previous steps) and puree all tomatoes from the two cans. This usually takes me four cycles with a large Vita Mix blender and I remove and reserve all the basil packed with the tomatoes. As the tomatoes are pureed they can be added to the sauce pot, along with ALL the packed tomato juice. I usually include two or three whole garlic cloves and two or three bay leaves at this point. Add dried spices to your preference. Mix and let simmer. The spices here I do not have a definite idea about how much as it really seems to fit whatever smell and taste I have at the moment.
Now go to the pork chops and cut all meat and fat from the bones and add the bones to the sauce. Dice all meat and fat to small chances less than 1/4 inch. Add all to sauce. Now puree the sautéed onions and juices in the blender and add to the sauce. At this point you can add oregano, chopped, to taste. Season again to taste and let simmer for several hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (10g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 61 | ||
Calories from Fat: 59 (97%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.6g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 75mg | 3 % | |
Potassium 27.3mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.