Ingredients:
- 10 pork chops, washed and dried
- 2 onions finely chopped
- 2tbsp mustard
- 2tbsp Worcestershire sauce
- 1tbsp pepper powder
- 1tsp chili flakes
- salt to taste
- 1 cup stock
- 2 cups red wine
- 2tbsp of oil for cooking
- 2 tsp of corn flour mixed with 1/2cup of (room temperature) water.
- Heat oil in a big pan and brown the pork chops well on both sides.
- In a bowl, mix stock, mustard, Worcestershire sauce and wine.
- Add the onions to the pork chops and pour the liquid over it, finally, add pepper powder and chili flakes.
- Be careful with the salt as the stock you are using might be salty already.
- Mix it all, bring to a boil, reduce the flame, cover the pan and let it simmer on low for one hour.
- Keep a constant check if there is enough liquid in the pan and if salt is required.
- Once the pork chops are soft, take them out of the pan onto the serving plate.
- Increase the flame, add the corn flour mixture and mix it well till the sauce thickens.
- Pour the sauce over the pork chops.
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