Pat the chops dry with kitchen paper and fry them vigorously on both sides in the heated oil. Then sprinkle with salt, pepper and paprika powder and keep warm.
Peel and dice the onions and garlic cloves and fry in the roasting fat until golden. Deglaze with a little broth and pour the mixture into a large pan with a lid. Then pour in the rest of the broth and bring to the boil.
Wash the vegetables, cut the peppers into strips, clean the beans and, if necessary, unthread and cut into bite-sized pieces, scratch the tomatoes crosswise, hold them briefly in boiling water, rinse and peel off the skin. Halve, press out the stones and roughly dice the pulp. Rub, peel and slice the aubergines with a cloth. Peel the potatoes and cut into small cubes or slices. Clean peas. Put everything in the broth together with the rice, stir carefully, cover the pot and cook over a mild heat for about 20-25 minutes.
Season to taste, season a little if necessary and sprinkle with chopped parsley and distribute in a greased ovenproof dish without a lid. Place the meat on top and bake in the oven for another 20-30 minutes. Almost all of the juice should be soaked up. Djuvec can also be prepared without meat.