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.

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