Pork chops Aragonese Style and Patatas Panaderas.

This was really good.  Chuletas de cerdo a la aragonesa (from the Art of Spanish Cooking).  Mash 1 small garlic clove with 1 tsp paprika, a pinch of powdered cloves and 1/4 cup olive oil.   Marinate pork chops in this for a few hours or overnight.  Mix 2 tbsp flour with 1 tsp salt.  Lift pork chops out of marinade and coat in flour mixture.  Heat marinade oil and brown the pork chops quickly.  Remove from pan.  Add 1 chopped onion and cook until soft.  Add 1 tomato, peeled and chopped).  Cook until it's a mush.  Add 1/2 tomato sauce, 2 tbsp vinegar, 1 cup chicken stock and pinch of saffron.  Replace chops in sauce and simmer uncovered about 25 minutes.

Patatas Panaderas:  (from Spain and the World Table)  These were great.  Preheat oven to 475.  Peel and slice 1/8 thick:  2 pounds yukon gold potatoes.  Mix with 2 tbsp olive oil, 1 tbsp minced garlic, 1 tbsp salt, and 1/1/2 tsp freshly ground pepper.  Put in 11x7 pan.  Cover with foil and cook until fork tender.  Uncover and roast until golden 3-5 min (it took longer for us and they never got very golden).  Drizzles with 2 tsp olive oil and sprinkle with 2 tbsp chopped parsley and 2 tbsp sliced chives.