Instructions:
Heat olive oil in a large pot over medium-high heat. Add pork chops and stir them all over. Remove ribs and set aside.
In the same pot, add onion and garlic, and sauté until golden brown.
Add carrots, potatoes and red pepper, and cook for a few minutes, stirring occasionally.
Stir in the crushed tomato, beef stock and bay leaf. Mix well.
Return the ribs to the pot, making sure they remain submerged in the sauce.
Reduce the heat to low, cover the pot and cook for 1 1/2 hours or until the meat is tender and falls easily off the bone.
Adjust the seasoning with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
