Thursday, July 11, 2013

Pork chop salad



Pork chop salad




Here is a new approach on lunch or dinner. This recipe couldn't be any easier! 
 
   
Pork chops are delicious and has many different types of marinades. This dish here is very simple and I owe it to the Korean BBQ sauce. All you need is to marinade the  chops over night. Our household loves pork chops and we usually throw it in a pan and call it a night.

4- thick (1 1/2 inches) cut boneless pork chops
1/3 cup of Korean BBQ, HanAsia brand:
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Korean BBQ (HanAsian brand)

1/2 teaspoon of ground black peppers
2 table spoons of olive oil
Aluminum foil

I recommend marinating the chops over night or at least 2,3 hours prior to cooking it. 


Directions: To make the chops moist, add the 1 table spoon of olive oil and add ground black pepper, cover for about 2 1/2 minutes each side on medium heat. Remove the chops and wrap it in aluminum foil to rest for about 5. Slice the pork chops thinly and spread on the salad. For extra zest drizzle the juice from the pan or a favorite salad dressing. Bonne appetite!