From The Complete Spanish Cookbook
Serves 6
Ingredients
6 large pork chops, well trimmed
1 clove garlic, minced
1/2 teaspoon black pepper
2 large onions, sliced or 12 very small onions, peeled
1/2 cup olive oil
2 teaspoons wine vinegar
1/4 cup all-purpose flour
1 cup dry white wine
1 whole clove
1-inch cinnamon stick
pinch of powdered saffron (I use turmeric; it's cheaper)
salt
2 teaspoons chopped parsley or mint
Directions
Place the pork chops in a dish and season with the garlic and pepper [I used a lot more garlic than what is called for]. Set aside for 30 minutes. Fry the onions in 2 tablespoons of the oil until well colored and soft. Add the vinegar and cook, stirring, until it completely evaporates. Tranfer to a casserole large enough to accommodate the chops side-by-side. Drain the meat, coat lightly with flour and fry in the remining oil until golden on both sides. Arrange chops over the onions. Add the wine and cook over high heat until it begins to bubble, then add the spices and cover. Cook gently for about 50 minutes or until the meat is completely tender, stirring several times and scraping the bottom of the casserole to prevent sticking [trust me, this is necessary]. Add a little water or stock if the mixture begins to dry up. Season to taste and serve in the dish with a garnish of chopped herbs.
