Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Peel the onions. Dice 1 onion, cut remaining onions into slices. Bring the stock to the boil. Stir in vinegar, 4 tablespoons of oil and orange juice.
Add onion cubes and slices to the stock and set aside. Drain potatoes, quench, peel, let cool slightly and cut into slices. Pour the marinade over the potatoes and leave to stand. Heat 2 tablespoons of oil in a pan. Fry the smoked pork chops for 8-10 minutes while turning. Clean, wash and drain the lamb's lettuce. Season the potato salad with salt, pepper and sugar again. Coarsely chop the walnuts. Arrange chops, potato salad and lamb's lettuce on a plate.
Fry the smoked pork chops for 8-10 minutes while turning. Clean, wash and drain the lamb's lettuce. Season the potato salad with salt, pepper and sugar again. Coarsely chop the walnuts. Arrange chops, potato salad and lamb's lettuce on a plate. Sprinkle with walnuts