Lomo (Pork Loin with Pimento)

 

Lomo

Pork loin or chops 1/2” thick dredge in canned milk or cream then bread crumbs.  Fry in olive oil with a little butter and bacon grease and 1 minced clove garlic.  Brown on both sides and top with pimento.  (see below)

 

 

 

 

 

Pimento

Cut Large red pepper in quarters, laid inside down on broiler pan.  Broil until skin blisters and blackens.  Cool to warm and peel off black skin under cold water.  Cut to desired size.

 

 

 

 

 

All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Randy and Tiffany Moore.

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