Ingredients:

• 6 pork chops, boneless, approximately 1 inch thick
• 1 pound baby carrots (fresh or frozen)
• 1 can baby corn
• 2 red onions, quartered
• 6-8 average size potatoes, cut in quarters
• 1/2 pound red bell peppers, sliced
• 1/2 cup parsley leaves, chopped small
• 3 tablespoons olive oil
• Salt and pepper according to taste; you can add some hot chili powder if you like
• 6-8 garlic cloves, peeled, minced

Cooking time: 1.5 hours

Serves: 6

Cooking procedure:

Put the olive oil in a casserole and spread it all over, then put the potatoes, the onions, the baby corn and the carrots on the bottom of the casserole, making sure to arrange them in an even layer. Rub the pork chops with salt, pepper and chili powder, then put them over the vegetables. You can sprinkle them with olive oil, but not too much. Then put the casserole in the oven and cook it for 50-60 minutes at low temperature, then set the oven on higher temperature and cook the food for ten more minutes.

Meanwhile, make a garlic sauce: put the garlic cloves in a bowl and mix them with 1 tablespoon of olive oil and with a little bit of salt, until it becomes creamy and white, looking very much like mayonnaise. Then add some water to make it more fluid if you like, but you can also leave it creamy. Serve the pork chops hot, with garlic sauce on them.