5 large pork chops
1 1/4 cups olive oil
2 onions, chopped
4 cloves garlic, crushed
1 clove garlic, crushed
1 pound meat tenderloin
3 tablespoons minced shallots
1/3 cup grated Parmesan cheese
1 pound finely chopped onion
1/3 cup chopped beef
1 cup milk
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
salt and pepper to taste
1 (4 ounce) package Dry Italian-style Vegetable Marinade
4 ounces Italian-style herbs, halved
Heat olive oil in a large stockpot over medium heat, add vegetables and saute until vegetables are soft and well coated.
Fry pork chops in olive oil two to three minutes on each side or until golden brown. Drain on paper towels.
Pour in the broth of the stockpot, stirring to break up clumps and loosen the pork. Add the onion, garlic, minced shallots, Parmesan cheese, beef, milk, salt and pepper flakes (not to taste).
Stir in Marinade and season with herbs. Cover, reduce heat, and simmer for at least one hour.
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