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Melanie’s Pamesan Crumbed Pork Chop with Cream Pepper Chicken

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4 Pork Loin chops
1 tblsp light soya sauce
1 tsp char siu sauce (Chinese BBQ sauce)
1 tsp honey
2 tsp brown sugar
1 tsp sesame oil
1 tsp garlic/ginger paste
1 tsp lemon juice
Salt and pepper

Whisk all spices and marinade in a bowl and add pork chops. Refrigerate for 2 hours.
2 cups panko bread crumbs
1 ½ cups grated parmesan cheese
(Mix panko and parmesan cheese onto a plate)

Drain pork chops and press into panko and parmesan cheese mix ensuring even coating. Refrigerate for 30 minutes. Preheat oven at 180 degrees. Bake for 30 minutes, turning halfway through.

300 gr chicken strips (marinated with pork chops)
2 Tblsp olive oil
½ tsp chicken spice
½ tsp garlic and herb spice
1 tsp paprika
Salt and ground pepper
1 small onion sliced
½ red and ½ yellow pepper sliced
1 tsp chopped garlic
1 tray of sliced mushrooms
½ tsp brown sugar
1 tsp brown vinegar
200 ml fresh cream (mixed with 1 tsp corn starch)

Heat olive oil and add onions and stir over low heat to caramelize.
Add sugar and vinegar and stir 300 seconds.
Add peppers and stir 2 minutes.
Add garlic and seasoning and stir.
Add mushrooms and stir till mushrooms tender.
Remove and set aside.
Add chicken and fry till cooked through.
Add cream and bring to a boil till thickened and then lower heat.
Return vegetables.
Place chops on a bed of rice and pour chicken mixture over.

Prepared, tried and tested by: Melanie Kramar‎ @ Global Food Flavors

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