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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment