Pork chops with polenta
Instructions
In a saucepan heat the saucepan, heat butter and chopped onion and a clove of garlic.
When I deleted the Golden garlic and add the pork ribs.
Pour the wine and let it evaporate.
Add the tomatoes, chilli and chopped basil, salt and pepper.
Cook over low heat 1 hour or abundant until the meat begins to break away from the bones.
Meanwhile, if the sauce is too dry, add a little water and hot wine.
Spare ribs served with soft polenta.
Accompanying wines: Nebbiolo Del Roero DOC, DOCG Chianti Colli Fiorentini, Rosso Barletta DOC.
Ingredients and dosing for 4 persons
- 800 g of pork ribs
- 50 g of butter
- 400 g of peeled tomatoes
- 1 glass red wine
- 800 g of polenta
- 1 onion
- 1 garlic
- Basil
- Hot pepper
- Salt
- Pepper