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.