1 1/2 pounds pork loin
Two tablespoons olive oil
200g palm heart, cooked or canned
Half teaspoon salt
Two pinches black pepper
100g grated cheddar cheese
One tablespoon breadcrumbs
1/4 cup white sauce
1 1/2 pounds pork loin
Two tablespoons olive oil
200g palm heart, cooked or canned
Half teaspoon salt
Two pinches black pepper
100g grated cheddar cheese
One tablespoon breadcrumbs
1/4 cup white sauce
Bread the pork chop in flour and cook it in a skillet until browned on both sides
Then, add half a cup of hot water to the pan and let it simmer for one hour
To prepare the palm heart, if using fresh, boil or steam it until tender, then slice it into thin rounds
If using canned, drain the liquid and cut it into rounds as well
Make the white sauce by melting two tablespoons of butter in a saucepan, whisking in one tablespoon of flour to make a roux, and slowly adding enough milk to achieve a smooth and creamy consistency
Season with salt and pepper to taste
Place the breaded pork chop on a baking dish, top it with the sliced palm heart, and spoon the white sauce over it
Sprinkle grated cheese mixed with breadcrumbs over the top
Bake in a preheated oven at 350°F for about 20 minutes or until the surface is lightly golden brown
Some people prefer to use roasted or fried potato slices instead of palm heart.
