This pork bitoque à taberna recipe brings bold flavor with a rich garlic sauce, and makes it a irresistibly comforting meal.
| Preparation time | 10 min |
| Cooking Time | 25 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Nutrition Facts (Per Serving)
| Calories | 1379 |
| Fat | 139g |
| Carbs | 3g |
| Protein | 30g |
2 pork chops, seasoned with salt, sliced garlic, and bay leaf1 drizzle of olive oil200 ml water (6.8 fl oz)3 garlic cloves, peeled and whole2 bay leaves, veins removed2 small teaspoons Worcestershire sauce1 tablespoon white wine2 small teaspoons cornstarch (Maizena)320 g butter (11.3 oz)Salt and freshly ground pepper (to taste)1 teaspoon mustard
- Heat a skillet with the olive oil.
- When the oil is hot, fry the pork chops well on both sides, only flip them once they start releasing juices on the top.
- Once cooked, set them aside on a plate and cover.
- In the same skillet, pour in the water, add the garlic cloves and bay leaves, and bring to a boil.
- After boiling, remove the garlic and bay leaves.
- Add the Worcestershire sauce.
- Dilute the cornstarch in the wine and add it in, bringing everything back to a boil.
- Once boiled, add the butter and mustard.
- Let it cook for 5 more minutes.
- Serve this delicious sauce with the pork chops, alongside fried eggs and thin fries seasoned with thyme and salt.
Recipe & Photo Credit: TRAIAL REVENUE
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