This dish was frequently prepared with delicious fatty ribs in my parents' household. As I child, I loved to snack on cubes of Hungarian white bread, with slices of the cold roast, and bites of pickles. Very easy to prepare, but one must finds appropriately fatty pork cutlets. Red meat and marbling are key to this recipe. A tenderloin will produce vastly inferior results.
Ingredients
1.5 lb pork chops
cloves garlic
1 jalapeno
1-2 tbsp lard/bacon fat/chicken fat
salt
black pepper
Preparation
Heat the fat in a large skillet with a lid on medium heat. Add the pork chops, liberally sprinkled with salt and black pepper.
Peel and slice the garlic and sprinkle on top of the pork chops. You may wish to crush a portion of them and spread on the top sides of the chops.
Pour some water under the meat (do not cover), and cook on low for an hour or 90 minutes, covered with the lid. Add small quantities of water, as necessary. At the end evaporate all the water and cook it down to fat only.
Serve warm with mashed potatoes, or allow to cool and serve thinly-sliced, with pickles and bread. So delicious!
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