Pork Chops A La Aragonesa

Spain’s inland northeastern region of Aragon is not frequently visited by foreigners, but it has many interesting attractions. Its cuisine generally is not outstanding but does include some unique dishes.

Many are typically flavored with such Spanish favorites as garlic and/or red peppers. An interesting creation is a tongue specialty enriched with a touch of chocolate in the sauce. This dish also has an individual taste, achieved by combining several local seasonings.

INGREDIENTS

6 boneless pork chops, about half an inch thick.

Two-thirds cup olive oil.

2 garlic cloves, crushed.

Half a teaspoon of ground cloves.

1 teaspoon paprika.

Flour.

1 medium onion, finely chopped.

2 tablespoons red wine vinegar.

About one-third cup of dry red wine.

Garnishes: hard-cooked egg wedges and olives.

Cut off and discard any fat from the chops. Combine a one-third cup of olive oil, garlic, cloves, and paprika, and rub on both sides of the chops. Arrange on a large plate and leave at room temperature for 2 hours.

Take the chops from the plate and cut them into narrow strips. Wipe dry and dust with flour. Brown in the remaining one-third cup of oil in a heavy skillet. Remove to a plate. Add the onions to the drippings and saute until tender. Pour in the vinegar and bring to a boil.

Cook over high heat until the liquid evaporates. Return the pork to the skillet. Add a little red wine to cover the meat and cook slowly, covered, for about one hour, or until the pork is tender. Add a little more wine while cooking, if needed. Serve garnished with the eggs and olives.