Basque Pork Chops (2)

Kat and I loved being in Spain and I'd go back anytime. The Pyrenees Mountains are beautiful, and we visited them from both the French and Spanish side, not to speak of some time we spent in Andorra, a tiny principality located between the two. It's a tax free country and a great place to shop. But I stray from the great food in the Basque country, so here's a classic pork chop recipe.

4 Full t-bone style bone-in porkshops, about 10 oz each, an inch thick

1/2 Cup good sherry wine

1/2 Cup red wine vinegar

1/4 Cube butter

2 Chicken bullion cubes

1 Cup water

1/4 Cup chopped parsley

2 Large sweet onions (white or yellow)

1 Cup dried plums (prunes)

Salt and pepper

Slice the onions thin and saute in butter a frying pan with the prunes, until the onions are translucent, then add 1/2 cup of water and the wine vinegar, and cook down to almost no liquid. While doing so melt the chicken bullion cubes in the 1/2 cup of the water (I do this in a measuring cup in the microwave on high for one minute). Add bullion mixture to onions and prunes. Salt (lightly as the bullion is salty) and pepper to taste. Set the onion and prune mixture aside. On the barbeque, cook the chops about five minutes per side, salt lightly and pepper. Remove and baste with the onion and prune mixture. Enjoy.

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