This one came out good!

Friday, March 5, 2021.

3 Pork Chops and Rum. Eating it now! (5:00)

Thin pork chops (yep, three).
Saute juice:
A little filtered water (1/2 cup should do fine)
1/2 tsp ‘Better Than Bouillon’ (delicious broth)
To the pan: oregano, fennel, some chives, garlic powder and 1 large garlic clove, sliced, 1/4 lemon, sliced fine. And a little peanut oil. Butter is optional.
Get the pan going and start sautéing the chops.
At the bottom of the serving bowl:
Italian parsley, rinsed
Black olives, Artichoke hearts
Olive oil
Sprinkle of Parmesan.
Back to the pan.
Add tri-color sweet peppers, frozen chopped organic cauliflower, more garlic (chopped or powder – I use a great, pure powder from nuts.com), and a handful of baby spinach leaves.

Where’s the rum? Added to the chef during the cooking process!

Taste the meat to see when it’s cooked and juicy.
Bowl again:
1 chop – bless w/Parmesan
Throw in some of the mix and pan juice
2nd chop – do the same
3rd chop – do the same, sprinkle a little powdered garlic on top. No need for salt – there’s plenty in the bouillon.
Olive oil.

You could add onions or leeks, and apple, which I encourage you to do (add it to the sautéing pan). Leeks are my favorite,  but I can no longer enjoy them. Same goes for Dijon mustard, a little of which makes pork (and corned beef) taste like heaven. However, in the 2nd photo, you might see that I added some cool nutrients: organic powdered broccoli, and nutritional yeast flakes, which taste a lot like cheese, but they’re packed with B vitamins. You can also top with dry roasted peanuts and applesauce.

 

Btw: Did you hear about the two antennas that got married? The wedding wasn’t so hot but the reception was fantastic!