john a
Executive Chef
I punched about a thousand holes in thin sliced, boneless pork chops with my Jaccard Tenderizer. Dipped them in milk, floured, and put them into the refrigerator for an hour to firm up. Browned in olive oil, added homemade sauce, covered, and simmered for 15 minutes. Turned and simmered for another 15 minutes. Added cheese then covered for five minutes.
Don’t forget a salad
No plated picture with the spaghetti. I took six shots, none came out good enough to show.
Don’t forget a salad
No plated picture with the spaghetti. I took six shots, none came out good enough to show.
