How to make
The pork chops are rubbed with black pepper and marinated in the wine, onion slices and very little salt. Leave them for 1 night in the refrigerator. If they are pork neck steaks, it is not necessary leave them in it for long, but for the pork chops it is recommended.
For the stewed peas, clean the carrot and cut it into thin circles. Fry it briefly in the oil and add spring onions and garlic.
After about 2 minutes, add the peas, butter and half of the chopped fresh mint.
Pour 1 cup of water and leave everything to stew for 10-15 minutes.
Season the stewed peas with salt, add the remaining mint and stir. Taste the peas and if necessary the cooking time is increased (depending on whether you use frozen or fresh peas).
When the steak garnish is ready, heat the olive oil (or oil) over a medium heat and roast the pork, until it aquires a golden color on each side.
Sprinkle the steaks with a little salt and serve them with the fragrant stewed peas.
The pork chops with stewed peas are ready.
