6 large onions, cooked
4 large carrots, peeled and sliced into 1 inch pieces
4 teaspoons dried parsley
4 teaspoons dried oregano
1 cup milk
1 cup water
1/4 cup mayonnaise
1 teaspoon dried oregano
Place the onions, carrots, and parsley in a medium bowl. Mix together the parsley, oregano, and milk, then pour mixture over the chicken bones. Cover and refrigerate for at least two hours to allow the flavors to blend.
Heat a large skillet over medium high heat. Saute the pork chops until no longer pink. Transfer the chops to a large bowl to cool. After the chops are cool, transfer them to a large saucepan and stir in mayonnaise, oregano, and parsley mixture. Cook until flavors are well blended, about 20 minutes.
Remove the pork chops from saucepan and transfer to a large serving platter. Garnish with tomato sauce and serve with the onion and carrot garnish with parsley and oregano.
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