LIGHT LUNCH – PORK AND VEGGIES

 

   INGREDIENTS:

4 medium Pork Chops

1 cube of Imana Chilli beef stock

1 TBSP Ground Black Pepper

Salt enough to add taste (a pinch or two)

3 TBSPs Lemon juice

2 TBSPs of grated Ginger

2 TBSPs of crushed or grated fresh Garlic

1 chopped Fresh Chilies

 

HOW TO COOK.

Clean the pork chops and place them in a small amount of water to allow the meat cook properly. Once the water has warmed up before boiling, add the beef stock, ginger, chilies, garlic, black pepper, salt and let them boil with the meat. Before the water is dried up add the lemon juice and let it boil for 3 minutes. The retained liquid can be used to coat the potato wedges.  Bake /grill the meat with the wedges and serve warm.

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