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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 saut\u00e9ing 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.<\/p>\n
Where’s the rum? Added to the chef during the cooking process!<\/p>\n
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.<\/p>\n
You could add onions or leeks, and apple, which I encourage you to do (add it to the saut\u00e9ing pan). Leeks are my favorite,\u00a0 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.<\/p>\n
\u00a0<\/p>\n\n\n Btw:<\/strong> Did you hear about the two antennas that got married? The wedding wasn’t so hot but the reception was fantastic! <\/p>\n\n\n\n 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 … Continue reading This one came out good!<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/523"}],"collection":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=523"}],"version-history":[{"count":14,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":555,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/523\/revisions\/555"}],"wp:attachment":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.randybaran.com\/blog\/wp-content\/uploads\/2021\/03\/DSC_4126.jpg\")
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