Little Pork Chops à la Chinga
Origin: Buenos Aires
Source: Chinga, 1890
Ingredients
- Pork chops (costillitas de chancho; chancho = pig)
- Butter
- Breadcrumbs
- Fine herbs (hierbas finas), chopped
- Salt
- Pepper
- Nutmeg
- English mustard
- Hard-boiled egg yolks
- Broth
Instructions
- Prepare and pound the pork chops.
- Butter them and coat in breadcrumbs mixed with chopped fine herbs, salt, pepper and nutmeg.
- Wrap in buttered paper and cook in a roasting pan, turning so the paper does not burn.
- Serve with a piquant English-mustard sauce thickened with hard-boiled egg yolks loosened in broth.