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Chris Braddy
Lamb chops with basque sauce
A tasty Spanish recipe. The main course contains the following ingredients: meat, red peppers, onion, garlic, dried chilli (chilly), olive oil, peeled tomatoes (400 g), dry white wine, bay leaves, fresh parsley, salt, freshly ground black pepper and lamb chops (pork chops) .
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Ingredients
Directions
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Preheat oven grill to the highest setting.
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Cut the peppers in half lengthwise, clean them and place them on a convex side upwards on the oven rack just below the grill.
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Peppers will grill for about 10 to 15 minutes, until they are scorched.
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Put peppers in a plastic bag and allow to cool slightly (in this way the skin is easier to release).
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Meanwhile, peel and chop onion and garlic.
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Chilipep crumble.
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In a thick pan, heat 1 tablespoon of olive oil and fry 1 onion, garlic and chilli pepper for 1 minute.
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Glue tomatoes above pan through sieve and stir well.
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Pour white wine into pan and add bay leaf.
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Boil the sauces over high heat for about 15 minutes until thick tomato sauce; whip every now and then.
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Meanwhile, remove peppers and cut flesh into strips.
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Chop minced parsley.
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When tomato sauce is thickened, add pepper strips and salt and pepper to taste.
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Remove the pan with sauce from heat and keep warm.
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Fry the remaining olive oil in large frying pan or grill pan and fry the chops for 3 to 4 minutes per side.
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Sprinkle the crumbs with salt and pepper and place on a flat dish.
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Slices of tomato and paprika sauce and garnish with parsley..
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Nutrition
505Calories
Sodium0% DV1.905mg
Fat55% DV36g
Protein62% DV31g
Carbs3% DV10g
Fiber24% DV6g
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