1 garlic clove, crushed
Pinch of powdered cloves
6 lean pork chops
1 tsp. salt
1/2 c. onion, chopped
2 tbsp. vinegar
Pinch of powdered saffron
1 tsp. paprika
1/4 c. olive oil
2 tbsp. flour
2 tbsp. olive oil
1 tomato, peeled and chopped
1 c. chicken broth

Combine garlic, paprika, cloves, and olive oil. Rub into chops, let stand for several hours or overnight in the refrigerator. Drain; coat with flour to which the salt has been added. Heat 2 tablespoons of oil in a frying pan. Quickly brown the chops; then remove and set them aside.

Add onion to the frying pan; cook over moderate heat until tender. Add tomato, vinegar, broth, and saffron. Bring to a boil, mashing the tomatoes with the back of a spoon. Reduce heat; return chops to sauce. Mix some of the sauce over chops; cover and simmer for about 25 minutes or until the meat is tender.

Serves 6.