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Roast pork chops and gravy Chicken Cacciatore

Simple, cheap and yet worthy of a fine table. Roast pork ribs are cooked on a bed of onions, garlic, carrots, celery, and rosemary. After cooking, the vegetables were caramelized pork fat. Simply puree the vegetables, bring to a boil with a little white wine and beef broth. Sift, thicken with flour and you get it one of the best sauce in the world. This sauce is extremely high in calories but also vitamins. The roast is very tender and skin is crispy roasted and salted as bacon. But it's the sauce that elevates this dish.
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For this recipe, you must grease the pan with wine and reduce. For this kind of task I recommend the cheapest wine you can find. I have a little bit of heart for the wine style format juice carton that is sold in packs of four. These wines are almost given and the small size of the boxes is ideal for making sauces. With this small handy format, you do not have to open a bottle and being forced to eat the rest for fear of losing the wine. Regarding the expensive wines, you will mutilate the wine under the heat and smother it with vegetables and seasonings ... It is a little sacrilege to waste a good wine for a sauce.
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A recipe from Jamie Oliver Jamie's book translated from
Food Revolution.
Rib Roast Pork:
4 pound roast pork ribs
2 Onions cut into quarters 2 carrots cut
log
2 stalks celery cut into sticks
1 bulb of garlic peeled
leaves 3 sprigs fresh rosemary
1 bay leaf Salt and pepper dried

4 C. tablespoon olive oil
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Remove pork roast from the refrigerator 30 minutes before starting the recipe.
Preheat oven to 475 degrees F.
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Place the vegetables and herbs in a casserole and sprinkle with a tablespoon of olive oil.
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Using a sharp knife, make cuts and linear oblique on the rind without cutting up the meat. Brush entire surface of roast pork about 3 tablespoons oil olive. Salt and pepper the roast on its entire surface. Place the roast in the casserole rind side up.

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Bake the casserole uncovered at 475 degrees F for 5 minutes. Then reduce the oven to 400 degrees F. Bake for about 1 hour and 20 minutes or until the internal temperature of roast reaches 160 ° F .
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Remove roast from pan and wrap in aluminum foil time to prepare the sauce.

Gravy Sauce: 2 C.
of flour
187 ml white wine
2 Cups beef broth
vegetables roast pork
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Using a potato battery, transforming any pureed vegetables in the casserole. Pour the flour onto the puree and mix. Pour the wine into the pan and bring to a boil while stirring. Add beef broth and see the mixture to a boil. Reduce heat and simmer 10 minutes.

Over a bowl, sift the contents of the pan to collect the sauce. We must press the puree sieve cons to effectively collect all the liquid.
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If you want a thicker sauce, you can thicken with a little extra flour in a saucepan. Personally I prefer to serve the sauce in small cup and dip my pieces of pork . Serve the roast with mashed potatoes.