12 pork chops
1/2 kg Cambray potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper
Season the chops with salt and pepper.
Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.
Remove from heat and serve.