Cut the peppers into quarters, remove the stems and seeds, remove the white membranes and rinse the peppers. Heat olive oil (1), roast the bell pepper quarters gently until done, remove from heat and keep warm. Heat the oil (2) in a frying pan. Chop the garlic cloves, grind them with the salt in a mortar and sauté them in the olive oil. Remove the skin from the tomatoes, score them crosswise and place them in the garlic oil. Pour the red wine, season with salt, pepper and sugar to taste. Simmer the tomatoes at a moderate temperature for 10 minutes, remove from the heat and carefully mix into the peppers. Rinse the chops under cold running water, dry them, season with salt, season with pepper and roast them in olive oil (3). Arrange the chops, top with the tomato and bell pepper vegetables, cover with the sauce and bring to the table. Garnish with parsley.
Our tip: Use high-quality red wine for an especially fine taste!
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