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Ingredients
- 2 lb Pork roast (up to 3)
- 2 Tbsp. Extra virgin olive oil.
- 1/4 c. Dry white wine.
- 1/2 c. Minced ripe tomato
- 1 pch Red pepper flaKes
- 1/3 c. Oil-cured Ital.olives, pitted
- 1 Tbsp. Capers
- 1 x Bay leaf
- 1/4 c. Chicken or possibly beef broth
- 1/2 c. Heavy cream
Directions
- Here's one from the Frugal Gourmet for pork and chicken. It's delicious!
- Cook it all the time.
- Heatstove top casserole or possibly dutch oven large sufficient to hold pork. Brown all sides of pork. Add in remaining ingred. except cream and bring to a simmer.
- Cover and cook gently for 2 hrs or possibly till meat is tender.** Remove pork, slice, and put on hot platter. Add in cream to casserole. Simmer 2-3 min to reduce and thicken. Pour sauce over pork.
- This recipe can be also used with chicken thighs and pork chops.
- ** For chicken(about 6 thighs or possibly equiv) or possibly pork chops, cook gently for 40 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 820g | |
| Calories 1427 | |
| Calories from Fat 849 | 59% |
| Total Fat 95.31g | 119% |
| Saturated Fat 33.08g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 483mg | 161% |
| Sodium 734mg | 31% |
| Potassium 2253mg | 64% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.38g | 2% |
| Protein 118.05g | 189% |
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