Pork chop is an excellent choice for a delicious meal, and preparing it can be a true pleasure. We start by washing the chop well under a stream of cold water, then pat it dry with a kitchen towel to remove excess water. Once cleaned, we cut the chop into suitable pieces so that it cooks evenly and absorbs the flavors of the dish.
Next, we prepare the vegetables. The onion is peeled and finely chopped, making sure to get uniform-sized pieces for even cooking. The carrot is peeled and cut lengthwise in half, and then sliced into rounds. The bell peppers, both red and yellow, are deseeded and diced, adding a splash of color and sweetness to the stew. The potatoes, the perfect choice to accompany the chop, are washed well under water and scrubbed with a knife to remove the skin.
In a large pot, we heat the oil, being careful not to make it excessively hot, so as not to burn the meat. Brown the chop on both sides until it takes on a nice golden color. Once the meat is browned, we add two cups of water and let it boil for 15-20 minutes, covering the pot with a lid to retain the steam. After this time, we add the vegetables, except for the potatoes, and season with salt and pepper to taste.
We cover the pot again and let it boil until the meat is well cooked. This is the ideal time to add the new, whole potatoes, and if they are larger, we cut them in half to ensure even cooking. Once the potatoes are also cooked through, we pour in the homemade tomato juice, which will add a rich flavor and pleasant acidity to the stew.
If we notice that it is necessary, we can add warm water to maintain the desired consistency of the sauce. Once all the ingredients are well mixed, we sprinkle the stew with a little wine, which will enhance the flavors, and let it boil for another 4-5 minutes, stirring occasionally to prevent sticking.
When the stew is ready, we add finely chopped fresh dill, which will give a fresh taste and unmistakable aroma. We remove the pot from the heat and let the dish cool slightly before serving. This stew pairs perfectly with assorted pickles, which will perfectly complement the rich taste of the meat and vegetables. Enjoy this tasty dish with your loved ones!
Next, we prepare the vegetables. The onion is peeled and finely chopped, making sure to get uniform-sized pieces for even cooking. The carrot is peeled and cut lengthwise in half, and then sliced into rounds. The bell peppers, both red and yellow, are deseeded and diced, adding a splash of color and sweetness to the stew. The potatoes, the perfect choice to accompany the chop, are washed well under water and scrubbed with a knife to remove the skin.
In a large pot, we heat the oil, being careful not to make it excessively hot, so as not to burn the meat. Brown the chop on both sides until it takes on a nice golden color. Once the meat is browned, we add two cups of water and let it boil for 15-20 minutes, covering the pot with a lid to retain the steam. After this time, we add the vegetables, except for the potatoes, and season with salt and pepper to taste.
We cover the pot again and let it boil until the meat is well cooked. This is the ideal time to add the new, whole potatoes, and if they are larger, we cut them in half to ensure even cooking. Once the potatoes are also cooked through, we pour in the homemade tomato juice, which will add a rich flavor and pleasant acidity to the stew.
If we notice that it is necessary, we can add warm water to maintain the desired consistency of the sauce. Once all the ingredients are well mixed, we sprinkle the stew with a little wine, which will enhance the flavors, and let it boil for another 4-5 minutes, stirring occasionally to prevent sticking.
When the stew is ready, we add finely chopped fresh dill, which will give a fresh taste and unmistakable aroma. We remove the pot from the heat and let the dish cool slightly before serving. This stew pairs perfectly with assorted pickles, which will perfectly complement the rich taste of the meat and vegetables. Enjoy this tasty dish with your loved ones!
Ingredients
700 g boneless pork chop, 2 medium onions, 1 small yellow bell pepper, 1/2 red pepper, 1 carrot, 12-14 small new potatoes, 1 cup homemade tomato juice, 4 sprigs of green dill, 3 tablespoons of oil, 5-6 tablespoons of red wine, salt, pepper