Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Costeletas de Porco com Porto

Rosa Verde Silva

8 pork chops, 1/2 inch thick

Salt and pepper

1 clove of garlic, minced

1 lemon

1 stick butter

2 tomatoes, sliced

8 slices of thinly sliced ham

1 cup heavy cream

Port wine to taste

8 slices of Swiss cheese

Season the chops with the salt and pepper, garlic and the juice of the lemon. Melt the butter and sauté the tomatoes until soft, but not mushy. Remove and set aside.

Add the ham. Cook until heated through. Remove and set aside.

Add the pork chops and cook until done being careful not to burn them. When the pork chops are done, place them in a baking dish.

In the pan used to cook the chops, add the cream and Port wine and cook slowly until it is reduced and thickened.

Place the tomatoes, ham and cheese over the chops. Pour the sauce over all and bake at 350° degrees until the sauce is brown and bubbly.

Serves 4.