This is my first time to join Weekend Snapshot and for that, I share this dish I concocted last Saturday. First time. Perfect. Successful. I’m quite proud of what I did here.
Boneless pork slices
1 tbsp Chopped parsley
2 tbsp Extra virgin olive oil
1 tbsp Butter
1 Large tomato (or more), chopped
1 Large onion, diced
Sliced button mushrooms
1 tbsp Lemon juice
2 tsp Caster sugar
Salt and pepper
Lightly dust pork on both sides with salt and pepper. Heat oil and butter in a non-stick pan and cook pork over medium-high heat for about 6-7 minutes on each side until cooked through. Cooking with lid closed from time to time. Drain, reserving the juices in the pan.
Toss onion, tomatoes, mushrooms and half of chopped parsley with lemon juice and sugar for about 5 minutes until tender.
Serve pork with fresh salad greens and tomato mixture. Garnish with parsley. Pour sauce over pan-fried pork and that’s absolutely wonderful!
This is an entry for Weekend Snapshot 69. (A great number for a start!)
And more photos…
We woke up quite early yesterday to send off friends to the airport. Sarap, bakasyon sila sa Pinas.
Yellow wildflowers along the way. I love taking photos of flowers and blooms.