3 tablespoons of olive oil
2 tablespoons of blackcurrant jam
1/2 teaspoon of dried thyme
1/2 teaspoon of oregano
1/2 teaspoon of chili flakes
12 cups of chopped spinach
8 pork chops
2 ripe tomatoes, sliced
Salt to taste
3 tablespoons of olive oil
2 tablespoons of blackcurrant jam
1/2 teaspoon of dried thyme
1/2 teaspoon of oregano
1/2 teaspoon of chili flakes
12 cups of chopped spinach
8 pork chops
2 ripe tomatoes, sliced
Salt to taste
Season the pork with herbs and salt. Reserve
Heat olive oil in a frying pan and fry the pork chops
Cut them into strips
Distribute the spinach among individual plates and top it with the meat
Place tomato slices on the side of each plate and sprinkle with blackcurrant jam.
