Pork chops with mushroom stews

3_06044 PORK CHOPS with STEWED MUSHROOMS INGREDIENTS for 4 PEOPLE 4 pork chops, mushrooms 200 g, 200 g of spinach leaves, tomatoes, 2 garlic cloves, 45 g fresh anchovies are cleaned, 90 g pine nuts, 12 cl of red wine, 1 teaspoon sugar, 1 tablespoon white wine vinegar, 60 g of butter, a sprig of fresh parsley, olive oil, salt and pepper.

Clean the mushrooms with a damp cloth to remove the excess land and cut them into strips.

Wash the tomatoes, remove the seeds and vegetation water and grossly tritatelo.

Peel and crush the garlic.

Wash the parsley, tamponatelo with paper towel and remove the leaves from the stems.

Cut the acchiughe and thin fillets.

In a pan heat a few tablespoons of olive oil and bake pork chops.

Add salt and pepper, remove from the Pan and keep them aside.

In the same pan add the garlic, mushrooms, tomatoes and anchovies.

Cook 8 minutes to the moderate flame.

Sprayed with wine 12 cl of water and vinegar.

Add the sugar and bring to a boil.

Lower the heat and simmer 7 minutes with the lid.

Remove the Pan from the heat, add the butter in small pieces, pine nuts and parsley.

Stir carefully.

Wash and dry the spinach.

Serve the pork chops on individual plates with the preparation of anchovies and spinach leaves.