Marinate meat in red wine, vinegar, oil garlic and rosemary for at least 12 hours, turning as required.
Dip meat in seasoned flour and simmer in marinade for about 25 minutes each side or until cooked. Cook carrots as usual in salty water. Drain and place in dish with garnish of butter.
Brown meat under grill (both sides). Pour juices from simmering over carrots. Place grated cheese over one side of meat and grill until cheese has a chewy consistency.
Serve with the carrots and with mashed potatoes.
|Olive Oil||1 Tbsp.|
|White Vinegar||1 Tbsp.|
|Red Wine||½ Bottle|
|Pork Chops/steaks-cut Thick||4|
|Grated Cheese||2 Oz|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.