3 tablespoons olive oil
2 tablespoons black currant jam
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon chopped fresh parsley
12 spinach leaves, chopped
8 pork chops
2 tomatoes, sliced
Salt to taste
3 tablespoons olive oil
2 tablespoons black currant jam
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon chopped fresh parsley
12 spinach leaves, chopped
8 pork chops
2 tomatoes, sliced
Salt to taste
1
Marinate the pork chops with herbs and salt. Reserve
2
Heat the olive oil in a skillet and fry the pork chops
Cut them into strips
3
Arrange spinach leaves on individual plates and top with the pork chops
Place tomato slices on the side of each plate and sprinkle with black currant jam.
