A butcher taught me! Here’s how to cook pork properly
Ingredients:
pork chop: 800 g (28 oz)
water: 1 l (34 pt)
bay leaves: 3 pc
rosemary: 10 g (0.4 oz)
black peppercorns: 3 g (0.1 oz)
OVER MEDIUM FIRE: 3 MIN
herbs of Provence: 7 g (0.2 oz)
salt: 10 g (0.4 oz)
black pepper: 7 g (0.2 oz)
onion: 2 pc
smoked bacon: 150 g (5.3 oz)
tomatoes: 2 pc
vegetable oil: 10 ml (0.3 fl oz)
sweet paprika: 7 g (0.2 oz)
sugar: 5 g (0.2 oz)
black pepper: 5 g (0.2 oz)
garlic powder: 7 g (0.2 oz)
salt: 10 g (0.4 oz)
cabbage: 300 g (11 oz)
black pepper: 5 g (0.2 oz)
salt: 10 g (0.4 oz)
water: 50 ml (1.7 fl oz)
potatoes: 300 g (11 oz)
vegetable oil: 60 ml (2 fl oz)
herbs of Provence: 7 g (0.2 oz)
sweet paprika: 7 g (0.2 oz)
black pepper: 5 g (0.2 oz)
lemon juice: 10 ml (0.3 fl oz)
salt: 10 g (0.4 oz)
feta cheese: 80 g (2.8 oz)
garlic: 1 pc
vegetable oil: 10 ml (0.3 fl oz)
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