Preparation Butter the chops with the oil, salt and parsley dressing –that had been previously prepared in a mortar– with the oven preheated to 190º. Place them on a platter with a jet of oil. Leave everything there for about 50 minutes so it is crunchy but juicy inside. While the chops are being roasted, prepare the barbecue sauce. For the sauce, brown the garlic and the onion. Add the roasted peppers to the rest of the ingredients (half a chilli and the soy sauce) and grind the mix until it becomes an oily sauce. Once the sauce is made, boil the whole potatoes with skin, slice them, put them through the cornflour and fry them with a bit of cumin and paprika. After 50 minutes, and if the chops are juicy and well cooked inside, they can be removed from the oven. Presentation You can serve a chop with the sliced potatoes on a plate with a bit of sauce on one side.