• 1 large pork roast or several thick bone-in pork chops
  • 1 pound chourico, Portuguese smoked sausage, with slits cut every two inches or so (not cut all the way however)
  • Marinade
  • 2 cups crushed tomatoes or tomato sauce
  • 2 cups water
  • 1 1/2 cups Merlot
  • 2 large onions, sliced
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 tablespoons fresh crushed red pepper (pimento moida) or 1 teaspoon dried red pepper flakes
  • 2 teaspoons rosemary or Herbs de Provence (like I used today)

My hubby, Mike, smiled as he walked into the kitchen this morning. He was following the aroma of Vinho d’alhos or marinated pork. As I washed some dishes in the sink, he crept up behind me, put his arms around me and said, “I can see you in the kitchen a few years from now, getting ready for the kids and grand kids to arrive for Sunday dinner.” I smiled back at him and gave him a kiss on the cheek.

Growing up in Fall River, Massachusetts, vinho d’alhos, was the main meal served on Sunday afternoons. My mother or grandmother often made this marinade with turkey, beef roast, chicken or pork. Today we marinated pork chops and enjoyed them with wild rice and a side of green beans.

You won’t believe how easy this is to prepare! Here’s how it’s done:

In a large roasting pan, combine crushed tomatoes or tomato sauce, water, wine, onions, garlic powder, onion powder, salt and herbs. Lay chourico and pork chops in marinate. Cover with marinade. Refrigerate overnight.

Bake covered in a 350 degree oven for two hours or until very tender. We love eating this with mashed potatoes, creamed corn, green beans, or like this afternoon, wild rice.

As we cleaned up from dinner, I found myself thinking about what Mike had said…about our little family. How exciting it will be when we one day welcome grandchildren into our little world. Our little world filled with lots and lots of love, faith, laughter and great food of course…

From our hearts to yours,

Elise and family