Parboil the potato slices until almost tender. Set aside.

Put the olive oil in a pan and gently cook the garlic until tender but do not brown it. Add in potatoes and brown a little until they are tender. Remove the potatoes from the pan and set aside. Add in the butter, lemon juice, whiskey and stock. Stir it so the garlic is mashed up and gives the sauce a bit of thickness. Keep the heat fairly low and cook it for 15 minutes until it’s reduced. Add salt and pepper to taste. Add the cooked potatoes back into the sauce.

While the sauce is reducing heat a frying pan add in a little more olive oil and heat really hot. Saute the pork pieces for 30 seconds, then add it to the sauce. If you prepare the sauce ahead of time, add it and pork and heat for 1 minute. On small plates (for individual tapas) put a few slices of pork, a few potatoes and spoon sauce over the dish. Add bread and serve.  If you want to do this as a main dish, just put in serving dish and let everyone serve themselves. This makes a great entree or tapas.