4 thick bone-in pork chops (about 2 lbs). I used boneless chops
Salt and freshly ground black pepper
3 T. olive oil
1 C. chopped onion
1 C. chopped bell pepper
1.5 lbs baking potatoes, peeled and cut into 1-inch pieces. I didn't peel them
1 C. peeled, seeded, and chopped tomato. I skipped this
1/2 t. pimenton, bittersweet if available. I left this out because I don't know what it is!
Pinch of ground cloves
Freshly grated nutmeg
Pinch of dried thyme
3 garlic cloves, peeled
1/3 C. chopped fresh flat-leaf parsley
- Sprinkle the chops with salt and pepper and let them stand for 30 minutes. Heat the oil in a large skillet over high heat and fry the chops, turning to brown both sides, for 3 to 4 minutes. Remove them from the skillet.
- Add the onion, green pepper, and potatoes and saute for 5 minutes. Add the tomato and cook for 5 minutes. Add 1/2 C. water, 1/2 t. salt, the pimenton, cloves, nutmeg, and thyme. Cover and cook, stirring occasionally, until the potatoes are tender, 30 minutes.
- Return the pork chops and and juices to the pan and reheat gently until the chops are cooked through, 5-10 minutes.
- Puree the garlic and parsley in a blender with 1/3 C. water. Stir into the skillet and combine with the pan juices. Cook for 5 minutes.
From Cooking From the Heart of Spain by Janet Mendel