1 pound pork chops
1/2 cup vegetable oil
1 onion, cut into 1/4 inch slices
1 small green bell pepper, cut into 1/2 inch slices
1 teaspoon olive oil
1 1/2 cups chicken broth
1 bunch parsley, chopped
1/2 cup chopped green onions
1 teaspoon crushed red pepper
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon dry mustard
In a large heavy skillet over medium heat, brown the chops, keeping them hot and brown, about 3 1/2 hours.
In a small saucepan, heat the oil and saute the onion and bell pepper in olive oil until tender. Mix the garlic into the skillet, then sprinkle over the chops. Add the salt and pepper; stir together. Gradually stir in the broth, stirring well until everything is evenly coated.
In a large saucepan, saute the parsley, green bell pepper, olive oil, chicken broth, parsley, green onions, crushed red pepper, basil, oregano, salt and dry mustard. Add the wine and bring to a gentle simmer. Cover over an open flame and cook until all, except the brown bits on the bottom, are golden brown. Remove the skillet from the heat and let it cool completely.
When the pork slugs back into the meat, remove the chops and discard strips of the liver. Place the chops into a large stock pot, then add enough water to cover thoroughly.
Stir in the parsley mixture, basil, oregano, salt and dry mustard to make the pork gravy a tea-like consistency. When the gravy reaches a rolling boil, remove from heat and stir into the pan juices and sauces that are added. Bring to a boil and pour over the pork chops.
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