8 - 1-inch pork chops, with the bone
1 cup chopped onions, 1/2 inch pieces
5-6 cloves of garlic, finely chopped
1½ pounds of snipped yellow beans
1 tablespoon dried oregano
4 freshly dug white potatoes, cut in quarters
1½ cups canned plum tomatoes, break them up with your hands, juice and
all
1 cup of water
Salt and pepper to taste
In a large pot, cover the bottom with olive oil and heat over medium high. Add pork chops, brown on both sides but don't crowd the pot. Remove them to a plate when they are nicely browned.
To the olive oil add the chopped onions and garlic. Sauté until translucent. Add the quartered potatoes, the pork chops, the oregano and finally the yellow beans. Pour the tomatoes on top and then the water. Cover and simmer for 25-30 minutes, shaking the pot every 10 minutes.
Let the pot sit for 10 minutes without lifting the lid then serve.
- Recipe courtesy of Brenda Athanus