PORK CHOPS ABAZIA

      Title: PORK CHOPS ABAZIA
  Categories: Pork
       Yield: 6 Servings
  
       6    Center-cut pork chops
            -1" thick
            Salt and freshly ground
            -white pepper
       1    Sprig rosemary
       3 tb Olive oil
       4    Shallots, finely chopped
       1 ts Finely minced garlic
       1 ts Hot Hungarian paprika
       6 lg Very ripe tomatoes, seeded
            -peeled, coarsely chopped
     1/2 c  Dry white wine
       1    Dry red hot chili pepper
       1 tb Tomato paste
       2 sm Green peppers, sliced
     1/2 c  Pimientos, coarsely chopped
 
 MMMMM--------------------------GARNISH-------------------------------
       2 tb Finely chopped parsley
  
   Dry the chops with paper towels.  Season with salt and pepper. In a
   large heavy skillet heat 3 T of olive oil until it is almost smoking.
   Brown the chops for 2 or 3 minutes on each side and remove them to a
   plate. Pour out all but 2 T of the fat. Lower the heat.  Add the
   shallots and garlic and cook until soft.  Make sure not to burn them.
   Add the paprika, tomatoes and wine. Bring the mixture to a boil and
   lower the heat. Add the hot chili pepper, tomato paste, green pepper
   and rosemary. Return the chops to the pan.  Cover it tightly and let
   them simmer for 45 minutes. Five minutes before they are ready, add
   the roasted red peppers. Remove the chops to a serving dish. If the
   sauce seems a little thin, raise the heat and reduce it until it
   heavily coats the spoon. Discard the rosemary. Correct the seasoning
   and pour the sauce over the chops. Garnish with parsley and serve
   immediately. Note: This dish can be cooked in a 350 degree oven for
   45 to 50 minutes and can be served over rice pilaf.
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