10 kg, SELECTED VARIETIES
24 x 500 ml
Dice tomatoes. Chop shallots and garlic. Heat butter and oil in a saucepan and allow vegetables and garlic to sweat for 3 to 4 minutes over low heat. Away from the heat, sprinkle with flour and mix well. Add wine, herbs, salt and pepper. Mix and simmer for about 10 minutes.
In another saucepan, heat oil and cook chops. Remove chops from heat, and deglaze with water. Allow water to reduce by half. Add this broth to the sauce and serve.
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