You will need
    • pork chops - 4 portion piece;
    • onions - 2 PCs.;
    • juice of 0.5 lemon;
    • sweet bell pepper;
    • olive or vegetable oil for the marinade - 1-2 tbsp;
    • salt;
    • ground pepper;
    • oil for frying;
    • greens.
Pork should be cut into serving pieces, wash and remove excess moisture using paper towel.
Is that pork chop is a very thick layer of fat. It must be cut off, leaving the layer thickness of the finger (one cm) on the meat.
Fat you need to pierce with a knife without damaging the meat.
Fight off little pieces of meat, pre-wrapping them in cling film. After that, meat needs to be prisolit and RUB with spices for porkor just ground black pepper.
Onions should be cleaned and, periodically dipping the knife in cold water (this will prevent you from crying while cutting onions), cut into rings. Allspice to grind in a mortar.
Put the meat in a deep bowl, add meat onion, sweet pepper and drizzle it all with lemon juice and olive oil (olive oil can replace refined sunflower).
Close the bowl with the meat with a lid and shake well so all the ingredients are mixed with each other.
Remove the meat to marinate in a cool place for a couple of hours, though better if you have the marinating of meat will be the night.
When the meat is well marinated, it is necessary to pull out of the dish, remove the onions.
Heat the pan vegetable oil or fry the pieces previously trimmed loin fat. After in hot oil, sear pork until Golden brown on either side.
If the meat is not brought to readiness during cooking, it can be fixed, covering the pan with a lid and reducing a fire under it. Even better, if you put the meat in the preheated oven for ten minutes. Pork will be juicier and more tender than the stew under the lid.
Ready pork chops before serving, put on plate, sprinkle it with finely chopped herbs, and garnish with parsley leaves or coriander.