Chuleta de cerdo á lá Riojana
 (Also called Chilindron)

²    Tablespoonó olive oil
´    Loiî porë chopó 3/´ ­ ± ¢ thick
±    mediuí onioî chopped
±    clovå garlic minced
³    pimentoó cuô iî strips
²    fresè choppeä tomatoes
salt and fresh ground pepper

Heat oil in a pan anä browî chopó quickly
Adä onioî anä garlic untiì onioî ió wilted
Adä pimentoó¬ tomatoes¬ salô anä peppeò tï thå chops
Cover and simmer for about 2° minó untiì cookeä through

Servå witè roasô potatoeó anä á lighô reä winå
(Spanisè Preferablù !!!)