Food hounds one and all, I would recommend this little tasty dish. Not that difficult to prepare and rather pleasing going down. Some thoughts. I made the dish with two healthy cuts of chops that I had gently tenderized overnight with lemon juice, olive oil, thyme, salt and cracked pepper and an oversize garlic clove, smashed though still recognizable. I browned the chops for a few minutes on each side then removed them from the pan, added the yellow onions followed with a gentle coating of flour and worked that mixture until ready. I then added the white wine, beef stock, the diced tomatoes, tomato paste and thyme and let that little mixture hum for approximately 10 minutes. While that was working its magic, I prepared the little white potatoes, quartering them and par-boiling them and added to the mixture along with the porc. Lid closed and in the oven for 20 minutes- just long enough to enjoy a little Cotes du Rhone that I had picked up earlier that morning. When the time was right, out it came and what a delight to see, smell and taste. I think Monsieur Robert whoever he is, wherever he is, deserves a note of thanks. Try this out for size.
By the way, speaking of wines, one of these days I must remember to tell all of you about a recent wine tasting that I forced myself to attend, unacustomed as I am to doing such frivolous activities. The wine du jour, hold on to your taste buds, was a selection of the 2005 Bordeaux which we know is a superior vintage and the prices are already on the rise. Mon Dieux, my heart palpitates just thinking about the 2005. Far too much excitement for the morning. There were a couple of Haut Medoc, Pomerol, Fronsac and the darling of them all, a St.Emilion. Phew…