Chuletas Toro – Pork Chops Toro

Toro is the name of the chops after a wine-growing region northwest of Madrid. Remove the skin from the tomatoes, pit them and cut the flesh into cubes, finely chop the Serrano.

The chops are salted, peppered, then dredged in flour and sautéed vigorously in olive oil. Then remove from the frying pan and set aside with the lid closed.

Now add the chopped onions, the crushed garlic and the bay spice to the frying pan at a low temperature, after 5 min. add the ham and the tomatoes and increase the temperature. During the next minutes, keep stirring until the liquid released by the tomatoes has almost boiled down.

Extinguish with the red wine, add the hard-boiled, chopped egg, the pitted, chopped olives and the chopped parsley. The chops are then steamed in this sauce for 30 to 40 minutes with the lid closed on the lowest heat.

It is best served with fried potatoes with caraway seeds and a strong red wine.

Our tip: Use your favorite red wine for cooking!

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