2 pounds hickory toast
1 pound lean ground pork loin
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon white sugar
2 cloves garlic, finely sliced
1/4 teaspoon coarse salt
1/4 teaspoon coarse black pepper
2 teaspoons paprika
3 tablespoons chopped fresh parsley
2 teaspoons oregano
Prepare a large roasting pan by pressing the butter into the hollows of an already greased 6 quart casserole dish. Place onions and peppers in top of pan. Pour olive oil and salt over pork chops. Bring to a boil. Reduce heat to medium low.
Slowly pour joint stock over pork chops, avoiding sticking and spreading to onions and peppers.
Stir in sugar, garlic, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 5 minutes.
Stir in paprika, parsley and oregano. Bring to a boil, stirring occasionally until paprika goes past the outside of the chops.
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