Pork Chops with Cornmeal Crust

Name: Pork Chops with Cornmeal Crust
Yield: 8
Ingredients: 6 cloves of garlic; 1 cup of vinegar; 3 sprigs of rosemary, chopped; 1/4 cup of olive oil; 3 pounds of pork chops; 1/2 cup of water; Salt and black pepper to taste; For the cornmeal crust; 1/4 cup of vegetable oil; 1 large onion, diced; 4 tomatoes, seeded and diced; 1/4 cup of chopped parsley; 1/4 cup of chopped scallions; 2 cups of cornmeal; 1 cup of water; Salt to taste

1
6 cloves of garlic
2
1 cup of vinegar
3
3 sprigs of rosemary, chopped
4
1/4 cup of olive oil
5
3 pounds of pork chops
6
1/2 cup of water
7
Salt and black pepper to taste
8
For the cornmeal crust
9
1/4 cup of vegetable oil
10
1 large onion, diced
11
4 tomatoes, seeded and diced
12
1/4 cup of chopped parsley
13
1/4 cup of chopped scallions
14
2 cups of cornmeal
15
1 cup of water
16
Salt to taste

Ingredients

1
6 cloves of garlic
2
1 cup of vinegar
3
3 sprigs of rosemary, chopped
4
1/4 cup of olive oil
5
3 pounds of pork chops
6
1/2 cup of water
7
Salt and black pepper to taste
8
For the cornmeal crust
9
1/4 cup of vegetable oil
10
1 large onion, diced
11
4 tomatoes, seeded and diced
12
1/4 cup of chopped parsley
13
1/4 cup of chopped scallions
14
2 cups of cornmeal
15
1 cup of water
16
Salt to taste

Directions

1
In a blender, blend the first four ingredients with salt and pepper
2
Season the pork chops, place them in a closed container, and refrigerate for at least one day or 1 hour
3
In a large saucepan, add the pork chops with the seasoning, cover the pan, and cook over low heat until the juices run clear and the meat is tender
4
Scrape the bottom of the pan, add the water, and cook until the meat is soft
5
If necessary, add more water to leave a little broth
6
Check the seasoning
7
Prepare the cornmeal crust: in a skillet, add the vegetable oil and sauté the onion until it's golden brown
8
Add the remaining ingredients and finally the water
9
Mix well and serve with the warm pork chops.