1 clove of garlic
4 tablespoons olive oil, for seasoning
6 grams of paprika
1 bay leaf
6 pork chops, about 2 cm thick
5 tablespoons olive oil, for frying
2 medium-sized onions, finely chopped
Bread crumbs
3 tablespoons apple cider vinegar
4 cups beef broth (approximately)
Salt and black pepper to taste
1 clove of garlic
4 tablespoons olive oil, for seasoning
6 grams of paprika
1 bay leaf
6 pork chops, about 2 cm thick
5 tablespoons olive oil, for frying
2 medium-sized onions, finely chopped
Bread crumbs
3 tablespoons apple cider vinegar
4 cups beef broth (approximately)
Salt and black pepper to taste
Mash the garlic with 4 tablespoons of olive oil, paprika, and bay leaf
Spread it over the pork chops and let them rest for a day or two
On the day of preparation, coat the pork chops in bread crumbs and fry them in 3 tablespoons of hot olive oil
Baste both sides until golden brown. Reserve
In another skillet, sauté the onions slowly in 2 tablespoons of olive oil
When the onion is soft, add the apple cider vinegar and cook until all liquid has evaporated
Add the fried pork chops
Pour the beef broth into the skillet where you cooked the meat and bring to a simmer
Then, spoon it over the meat, covering it
Season with salt and black pepper to taste
Simmer with the lid on low heat until the meat is tender
Occasionally, scrape the bottom of the skillet with a wooden spoon to prevent burning.
