Once again I bring back the pickle brined pork chop ... this time with a bunch of fun. Sauteed red onion and shiitake mushrooms with sauteed kale and avocado. Oh, and the pork. glazed with BW3s Mango Habanero sauce, yep, good stuff.
This time I cooked the pork with Shiitake mushrooms and collard greens, and I served it over Shells' batter bread (think cornbread with tasty additions). Mmmm, tasty.
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