Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sweet & smoky pork chop with vegeta chips. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sweet & Smoky pork chop with vegeta chips is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sweet & Smoky pork chop with vegeta chips is something that I’ve loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sweet & smoky pork chop with vegeta chips using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sweet & Smoky pork chop with vegeta chips:
- Make ready 2-4 Pork chops
- Take 1 Bag frozen chips
- Prepare 2 Tablespoons vegeta
- Make ready Olive oil
- Prepare to taste Salt
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Instructions to make Sweet & Smoky pork chop with vegeta chips:
- Spread chips onto a lined tray and sprinkle vegeta and salt over them. Drizzle olive oil on them and follow packet cooking instructions.
- Heat a tablespoon of olive oil in pan, salt pork to taste and add to pan. Remember the 6-2-2 method. 6 minutes on one side, two minutes on the other and rest aside for another two minutes. This ensures the pork isn’t tough and comes out tender. Rendered fat on outer part of pork will be a little jelly like but the flavour really shines.
- Once all is cooked, serve next to chips. The remaining oil and marinade drizzle over pork. A simple apple salad would also be nice to substitute the chips.
Packed with nutrients, sweet potatoes are a healthy and colorful addition to any meal. Find recipes for sweet potato casseroles, fries, pie, soup and more in this collection of sweet potato recipes. Among its members were Mick Tucker and Ian Gillan (later to join Deep Purple). Gillan left the band and was eventually replaced by vocalist Brian Connolly. The song was written by Mike Chapman & Nicky Chinn and produced by Phil Wainman.
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