2 tablespoons olive oil
2 1/2 pounds pork chops
1 onion, sliced
1 green bell pepper, sliced
1 clove garlic, minced
10 cups water
1 pinch salt
1 pinch ground black pepper
2 tablespoons olive oil
2 teaspoons dried rosemary
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
Preheat oven on broiler setting. Slice the cooked pork chops from the sides, to any part of the cookery. Place them on a large baking sheet.
Heat olive oil in a shallow dish in a large saucepan. Add the onion, bell pepper and garlic; cook, stirring, for about 3 minutes, stirring frequently. Pour in water and salt, then pour the rosemary, lemon juice and olive oil. Stirring constantly, bring to a boil.
Add the pork chops and onions to the pan; cook, stirring frequently, for about 5 minutes, stirring frequently. Reduce heat to low, and add the rosemary, lemon juice and olive oil.
Bring the water and salt to a boil, stirring frequently. Reduce heat, and cook, stirring constantly, for 5 minutes. Add the rosemary, lemon juice and olive oil.
Stir the rosemary, lemon juice and olive oil mixture into the pan, stirring frequently. Bring the pork chops all the way to the bottom of the pan, and cook for about 5 minutes, or until one side is golden brown.