Preparation

clean the chops by rubbing lemon. leave them for 30 minutes in a vineyard made with oil, salt, rosemary and cloves. in a frying pan, brown the chops without the seasonings. remove, place on a platter and keep warm. slice the onion and brown in the same fat. add the wine. boil for 15 minutes. turn off the heat and keep the sauce warm. Apart, cook the potatoes in their skins. peel and brown in the margarine. chop the parsley well and sprinkle over the potatoes. serve with meat and sauce.
yield: 5 people

Ingredients

  • 5 pork chops with about 200g each
  • 4 or 5 cloves of garlic
  • 1 or 2 lemons
  • 3 tablespoons of oil
  • 1 teaspoon rosemary
  • 6 cloves of India
  • 1/2 pound of onion
  • 1/2 bottle of dry red wine
  • 1 kg of potato
  • 2 tablespoons of margarine
  • 1 bunch of parsley