Pork Chops - "Italian" Style

This recipe works for both thick and thin pork chops - but best with thin.

Take a small pad of butter and put in frying pan. Melt over low heat.

Add Pork chop and raise heat to max. If thin, cook 5 minutes on one side, then 5 on the other. Sprinkle with salt. If thick, It'll be something like 10-15 minutes per side - with a lot of extra burned stuff in your pan.

Drain remaining pork chop fat into a bowl or other mixing device. Add a spoonful of tomato paste and a bit of water - just enough to make it pourable.

Put sauce over pork chop. Serve with noodles or bread and a veggie.

Cilantro Chicken And Rice

Fresh cilantro from the garden gives me the perfect excuse to try random cilantro recipes. This one was pretty good. Though might could use a bit more spices.

There's a lot of need to add ingredients in the right order at the right time, so be sure to measure everything out before you start.

1.5 cup basmati rice
1.5 cups water
1.5 cups chicken broth
1 pound skinless chicken breast - diced to 1" pieces
1 onion - diced
1 cup shredded carrots - about 2-3
3 cloves garlic
bunch cilantro
4-5 chopped scallions
1 teaspoon cumin
1.5 teaspoon salt
.5 teaspoon ground pepper
2 tablespoons olive oil

Heat half the oil in pot, then add the onion and cook till translucent

Add the chicken and cook till no longer pink. Add the garlic and cook for another minute or so. Add remaining oil during this step as needed.

Next add the rice and remaining seasoning. Leave some cilantro and scallions for garnish if desired. Cook for another two minutes - be sure to get the rice coated with the oil.

Next add the water and broth. Recipe I used said "Do not stir!" though i'm not sure why. I stirred a bit.

Bring to a boil, reduce heat to simmer and cover. Let sit till water evaporated - about 10-12 minutes.

Remove from heat, fluff with fork, top with remaining cilantro and scallions and enjoy.