What I used: Serves 4
4 boneless pork chops
2 tsp oil
2 tsp soy sauce
2 tsp lime juice or vinegar
1 tsp cumin powder
Salt to taste
4 cups vegetables finely chopped, any or all of these – carrots, celery sticks, beans, peas, spinach and onions
Season the pork chops with:
1 tsp red chili powder
1 tsp pepper powder
1 tsp ginger powder
Salt to taste
In a large skillet, add oil, on medium high, as it melts, add in all the pork chops and let them brown for a minute on each side. Remove the chops and set aside on a board or plate.
Scoop a serving of vegetables, and place it on one wing of the chops, then, cover it with the other wing, and insert a few toothpicks on the edges to secure it. Place the chops in an oven safe dish. Pour any remaining vegetables all around the chops. Place it in a preheated oven and bake it at 400 degree F for 30 minutes. To be sure it is cooked through, check the internal temperature of the chops. It should have reached 170 degrees F.
Set the pork chops on a serving plate. Pour a scoop of the juices and vegetables from the baking dish. Serve hot. Enjoy!