Llom Amb Pressecs

Llom Amb Pressecs

Hi all! (: So over the weekend my parents went to this yard sale and LOOK WHAT THEY GOT! J I was estatic!!

Well anyway, I will be presenting to you a recipe from the Catalan reigon of Spain today, Barcelona. (: I found the recipe in my book, and I haven’t had a chance to actually try it. However, while I was in Spain, I tried something very similar to this, and it was DELICIOUS! :D  So as of now we are on the same page with this recipe, but I’m sure it’s great. (:

        Barcelona is absolutely beautiful with such lovely culture displayed all throughout the city. I wish that I had had the oppurtunity to stay longer in Barcelona. I did capture some beautiful pictures that I would like to share with you today!

Ingredients

·       4 boneless pork loin chops, (about 1 pound each, and 3/4 – 1 inch thick)

·       1 cup of all purpose flour

·       Salt and freshly ground black pepper

·       1/3 cup olive oil, or as much as you need

·       1/3 cup of Cognac

·       1 small yellow onion, diced (small, but not to fine)

·       2 tomatoes peeled, seeded, and chopped (I’m just going with this, but the version I had didn’t have tomatoes…)

·       2 cups (or as much as needed) chicken stock

·       ¾ cup peach nectar

·       3 peaches

Recipe

1.     Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the pork slices on both sides in the seasoned flour, shaking off excess

2.     In a frying pan over medium heat, warm the 1/3 cup olive oil. Add the pork and saute, (ONLY TURN ONCE), until golden brown on both sides (3 minutes or so).

3.     Transfer the pork to a sarmed ceramic baking dish and set aside away from the heat. Reserve the pain with the remaining oil.

4.     In a smlal saucepan over low heat, warm the cognac, for about 15 seconds. Pour over the pork. Averting your face, use a kitchen match to ignite the cognac and burn off the alcohol. Wait until the flames die out

5.     In the reserved frying pan, make a sofregit: Warm the oil remaining in the pan over medium-high heat. Saute the onion and cook them until soft, then add the tomatoes until they have darkened. Add the stock and peach nectar and season to taste with salt and pepper.

6.     Bring the mixture to a boil, then reduce the heat to medium low, and let simmer until the sauce begins to thicken. Pour over the chops, and cook the pork until tender on medium heat

7.     Peel the peaches, (boil the peaches, and then peel away the skin is easiest)

8.     Add the peaches to the dish, and cover with the sauce, add more stock if necessary. Cook until the peaches are soft, but not mush

9.     Serve! J