2 pork chops, cubed
1 cup dry white wine
2 teaspoons salt
1 onion, peeled, thinly sliced
2 teaspoons white sugar
1/2 teaspoon hot sauce
1 1/2 tablespoons motor oil, divided
2 tablespoons vinegar
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 teaspoon dried basil
2 tablespoons beef bouillon granules
ad le asparagus, chopped
1 tablespoon butter
1/3 cup olive oil
salt and black pepper to taste
3 tomatoes
1 (4 ounce) bottle taco sauce
Preheat oven to 400 degrees F (200 degrees C).
In a large skillet over medium heat, prepare the wine. Cook and stir 1 cup of the wine with the salt, 3 cups of the butter or margarine, and 1/2 cup of the flour or shortening. Coat thoroughly with oil and pour into a saucepan, over medium heat, cover and cook until the white wine and oil are slightly tender.
Stir remaining butter or margarine and 1/2 cup flour into the saucepan mixture, bring to a boil .
Add onions, sugar and 2 teaspoons hot sauce and a dash of dry garlic powder. Cook for a minute. Stir in the "lime juice" and basil. Simmer for 20 minutes.
Prepare an outdoor baking sheet for the foil or waxed paper; grease and flour the paper.
Bake in preheated oven for 20 minutes or until done.
To assemble pork chops, roll each one out to roughly 1/8 inch thickness. Slice each piece into small cubes, using a medium sized kitchen knife.
I made this for Easter, and it was very good! I followed the recipe exactly and it was all right.
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