Chop

pork chops • Egg • Flour • garlic • carrots • mushrooms (about 200 grams) • peas (about 150 grams) • onion • dry white wine (about 200 ml) • Sea salt • Ground black pepper • Olive oil

pork shoulder chops • garlic • wine • tomato sauce (about 2 cups) • onion • water • bay leaves • sweet paprika • bouillon cube • Salt • Ground black pepper • Olive oil

pork shoulder chops • Sobrasada (I used Iberian sobrasada) • Hot paprika • Sweet paprika • Philadelphia cream cheese (or your preferred brand) • heaping tablespoons of wildflower honey • whole grain mustard • white wine from La Rioja • potatoes, sliced thinly • Herbes de Provence • Salt and pepper • Butter

pork shoulder chops • large green bell pepper • potatoes • tomato • salt • ground four-pepper blend • extra virgin olive oil • water

pork chops per person • Extra virgin olive oil • Salt and mixed peppercorns • Dried rosemary • Pedro Ximenez vinegar glaze • soy sauce • honey • optional sautéed vegetables

pork shoulder chops • eggs • flour (about 50 grams) • crustless sandwich bread • salt, pepper, oil • cabbage • rice • --- for the sauce: • ketchup • oyster sauce • soy sauce • sugar •

bacon • pork shoulder steaks • pork loin chops • Mayonnaise • JB whiskey (20 ml) • Oil • Bread

carrots (well-washed, including the peels) • medium potatoes (with skin if clean) • celery stalk with leaves • zucchini • onion • garlic clove • Salt and pepper to taste • water or vegetable broth (1 liter) • cooked rice (can be from the day before) • egg • breadcrumbs (you can toast and grind stale bread) • Salt, pepper, and spices to taste (oregano or parsley work well)