Ingredients: 2 ribs
Hog
2 green peppers 2 sweet red peppers
2 cloves garlic 2 onions tops
olive oil 2 sprigs of oregano or marjoram
1 / 2 cup vegetable broth (125 ml) Salt
and pepper.
Preparation: Remove stems
peppers, remove seeds, cut into eighths and peeling. Cut green onion tops and cut into quarters lengthwise.
Heat oil in skillet. Add onions to brown for 5 minutes. Add peppers and cloves of garlic peeled and sliced detailed. Cook for 10-15 minutes on low heat.
In a second skillet, Brown the pork chops salt and pepper in olive oil over high heat about 5 minutes on each side. Sunrise
ribs, discard excess oil without scratching the pan. Then deglaze the pan with the broth over high heat, scraping up the juices at the bottom. Boil about 2 minutes.
Afresh peppers and onion on preheated plates, top with pork chops, coat with sauce.
Sprinkle oregano or marjoram.
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