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Combined with grilled meats, chicken cutlets, and braised veal

Pork chops with tomato jam and crispy leek

1/4 cup extra virgin olive oil and 6 extra tablespoons (for leek)
1 fresh onion, sliced
3 cloves of garlic, finely chopped
4 ripe tomatoes finely chopped
2 tablespoons of mirin (or white wine vinegar and 1 tablespoon of sugar)
4 pork chops (about 2 cm thick)
salt and freshly ground pepper
1 leek (white part only) well washed

Preheat the oven to 200 degrees. Heat 1/4 cup olive oil in a pan. Add the onion and the garlic and cook until they become transparent, about 3 minutes.

Add tomatoes and mirin (or vinegar and 1 tablespoon of sugar). Boil while stirring to moderate heat, until the mixture becomes almost dry or about 15 minutes.

Heat 2 tablespoons of olive oil in a large pan. Season the steaks with salt and pepper. Sauté until they get a nice golden-brown color, about 1.5 minutes on each side. Transfer them to a baking pan and roast them for about 5 minutes in the preheated oven.

Add the remaining 4 tablespoons of olive oil to the pan. Chop the white part of the leek. Add the leeks to the hot olive oil and fry until crisp.

Color:	red
Type:	dry
Year:	2008
Alcohol:
Origin:	Thebes
Variety:	Merlot, Grenache Rouge, Cabernet Franc
Aromas:	vanilla, wood, blackberry
Bottle Size:	750ml
Barrique:	-
Serving temperature:	16°C
Aging:
Closure:	Cork
Organic:	No

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