Chuletas a La Jardinera (Garden Pork Chops)

Rinse and clean pork chops. Dry with paper towels and set aside.

Combine garlic, oregano, salt, olive oil and vinegar in a mortar and pestle. Mash until well combined. Pour garlic mixture over pork chops and toss until all chops are well coated on both sides.

Heat a heavy deep skillet or dutch oven over medium-high heat. Working in batches, brown the chops.

After the chops have been browned, place all the chops back into the skillet. Pour tomatoes with their juices and onions over the top. Bring to a simmer, lower heat, cover and cook for 25 minutes. Add carrots and cook, covered, for an additional 5 minutes. Add corn and green beans and cook covered for 10 minutes. Then remove the lid and cook, uncovered, for a final 10 minutes.

Serve pork chops hot with vegetables over top.