Quick & Easy SPANISH PORK CHOPS
Table of Contents: PORK
3 or 4 large bone-in pork chops
Salt
Freshly ground black pepper
1 to 2 T. extra virgin olive oil
1 large clove garlic, thinly sliced then crushed
1 large onion, sliced into rings
1 large Roma tomato, quartered
½ small green pepper, finely diced; plus 3 or 4 strips for garnish with the cooked tomato quarters
Salt and pepper the pork chops. In a non-stick skillet, heat the olive oil to hot, but not smoking. Add the pork chops and garlic to the
oil and immediately reduce the heat to medium; then quickly brown the pork chops. Remove the browned pork chops to a warm plate.
Add the remaining ingredients and lightly salt and pepper. Cook for 2 minutes; then add the pork chops and cover the skillet. Reduce heat to simmer and cook until pork chops are very tender. Pork chops taste best when cooked slowly. 2 to 4 servings.
Share