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| Pork Chops and Vinegar Peppers |
| Recipe contributed by Maria Flora |
| Ingredients |
|
| Preparation |
| Spray the frying pan with olive oil and slowly fry the pork chops, turning when they are brown. They must be completely cooked and should not take long because they are thin. When cooked, transfer them to a plate. In the same pan, sauté cut-up vinegar peppers, (I would use about three for this serving) 1 sliced onion, and 2 cloves of garlic, whole. Sauté this mixture until the peppers and onions are soft, then add back the pork chops to the frying pan. Cover the pan and let the mixture cook slowly for about 15 minutes until the flavors blend. Also, when frying the meat, add a tiny bit of water, my mother-in-law Rosie's trick, to make some juice. Another hint from her, always add a pinch of love and it will always come out delicious. Servings: 2.
As a side dish, I take cooked rice and stir fry it in the same pan after I have removed the pork chops and peppers. Again, add a little water to get some extra juice. Then, ENJOY! |
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