Spinu Di Maiale – Pork Chop

Remove the skin from the onions, cut into slices. Brown lightly in a frying pan with olive oil. Add the chops, garlic in whole pieces and bay leaves. Repeatedly remove the garlic as well as the bay leaves from the sauce just before serving. When the chops are browned to a golden color, extinguish with the wine and cook. Season with salt and pepper. Add a little warm water and continue cooking. At the end add the olives and chopped parsley.

Bring to the table hot.

Related Recipes:

Stuffed Lamb Chops on Lukewarm Potato and Seed Oil MarinadeTrim the rack of lamb and divide into chops. Score meat to within 1 cm of the bone so you can put in the... Kirchtag Chop Apfelgart’lLightly pound the chops, season with salt, caraway and pepper. Fry in hot lard until crisp on both sides... Cod Gratin with HerbsCut smoked bacon into cubes and roast in a frying pan until crisp. Rinse herbs. Cut the chives into fine... Barbecue ItalianSkin, core and dice vine tomatoes. Pluck leaves from oregano sprigs. Drizzle ciabatta slices with olive oil... Young Pork Loin with Cumin in Lemon Leaves OnClean the pork fish from sinews, season with ground cumin, salt and pepper. Cut the lemon leaves in half... Chop From the PoussinA cake recipe for all foodies: Preheat the oven to 80 degrees. Soak the pork net in cold water, cut the rolls... Veal Shank with Pointed CabbageCut the veal shank from the butcher into slices about four centimeters thick. Rub with salt and pepper, turn... Baked Lamb ChopsFor baked lamb chops, salt, pepper and rub the chops with plenty of lemon juice. After briefly pulling, turn... Super Sandwich with Paprika Garlic SauceFor the Super Sandwich with Paprika and Garlic Sauce, peel the onions and cut them into rings. Put the onion... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the...