1 pork chop, approximately 3 kg
salt and lime juice to taste
1 large onion, thinly sliced
1/4 cup of olive oil
2 tablespoons of parsley
2 tablespoons of chives
2 tablespoons of butter or margarine
1 liter of boiling milk
Farofa:
2 cups of cassava flour, type beiju
1 tablespoon of butter or margarine
1 tablespoon of olive oil
1 medium onion, finely chopped
2 tomatoes, seeded and chopped
2 tablespoons of parsley, chopped
2 tablespoons of chives, chopped
1 hard-boiled egg, chopped
1/4 cup of raisins
1/4 cup of dried black plums, chopped
1/4 cup of coarsely chopped walnuts
1 pork chop, approximately 3 kg
salt and lime juice to taste
1 large onion, thinly sliced
1/4 cup of olive oil
2 tablespoons of parsley
2 tablespoons of chives
2 tablespoons of butter or margarine
1 liter of boiling milk
Farofa:
2 cups of cassava flour, type beiju
1 tablespoon of butter or margarine
1 tablespoon of olive oil
1 medium onion, finely chopped
2 tomatoes, seeded and chopped
2 tablespoons of parsley, chopped
2 tablespoons of chives, chopped
1 hard-boiled egg, chopped
1/4 cup of raisins
1/4 cup of dried black plums, chopped
1/4 cup of coarsely chopped walnuts
Make some holes in the pork chop and season with salt and lime juice to taste
Cover with onion, olive oil, parsley, and chives, and let it sit for a day or two in the refrigerator
The next day, brush the pork chop with butter and fry it in a large skillet, turning occasionally to brown it
Add milk, cover the skillet, and simmer, turning occasionally, until the meat is tender (the milk will thicken, but that's okay)
Place the pork chop on a baking sheet
Pour the marinade through a fine-mesh sieve over the pork chop
Bake in a preheated oven at 200°C for an additional 20 minutes to get a nice golden-brown crust
Prepare the farofa: Place the cassava flour in a bowl and, with moistened hands, break up the lumps; add a little water until it's lightly moistened. Reserve
In a skillet, melt butter with olive oil and fry the onion and tomatoes
When they're almost falling apart, add the farina and mix well
Turn off the heat and add the remaining ingredients
Obs.: To prevent the pork chop from losing its shape when baking, tie it with kitchen twine.
