12 large and tender pork chops
juice of 1 lime
salt and black pepper to taste
8 large potatoes
1 cup of olive oil
4 large onions
1 cup of black olives
2 tablespoons of chopped parsley
12 large and tender pork chops
juice of 1 lime
salt and black pepper to taste
8 large potatoes
1 cup of olive oil
4 large onions
1 cup of black olives
2 tablespoons of chopped parsley
Clean the pork chops, removing any membrane or fat, and don't wash them
Cut them into thin strips
Season with lime juice, salt, and black pepper
Let it sit for half an hour to marinate
Boil the potatoes with skins in salted water
While that's cooking, slice the onions into thin rings, separate them into layers, and soak in cold water with salt for 10 minutes
Drain, pat dry with a paper towel, fry in some olive oil until crispy, and set aside
Remove the excess oil from the pan and fry the pork chops well drained in hot oil, stirring constantly
(Reserve the marinade that was left)
Remove the pork chops to another dish
To the remaining oil in the pan, add the reserved marinade and 1 cup of water
Let it simmer for a few minutes and then pour over the pork chops
Add the olives and stir
Arrange layers of potatoes and pork chops in a large serving dish, finishing with the last layer of potatoes
Sprinkle with more black pepper and parsley
Top with fried onions
Serve immediately to prevent the pork from drying out
If desired, drizzle a little olive oil over the top
