Pork Chop Dinner

Chinese vegetables, eggs and tomatoes, and a pan-fried pork chop!

For the Chinese vegetables (can be repeated for any leafy green vegetable):
1. Pull the stalks apart, wash, and cut into 1-inch pieces.
2. Slice 2 cloves of garlic.
3. In a large pan with a lid, heat 1-2 tablespoons of oil with the garlic.
4. Add the vegetables, add 1/2 a cup of water, stir, and cover for a few minutes.
5. Cook to the desired crispness/softness, and season to taste.

For the eggs and tomatoes:
1. Wash and cut 3 tomatoes into small pieces.
2. Beat 6 eggs and season with some salt and pepper, if desired.
3. In a large pan, heat 1-2 tablespoons of oil.
4. Add the tomatoes and heat for a few minutes.  Season with some sugar.
5. Add the beaten eggs and cook until scrambled but still slightly moist.
6. Season with salt.

For the pork chop:
1. Trim off any separable fat.
2. Pat the pork with some corn starch.
3. Season both sides with whatever you like: salt, pepper, soy sauce, Cajun spices, Indian spices, etc.  I used a garlic and herb seasoning and salt.
4. Heat 1 tablespoon of oil in a large pan or wok.
5. Cook each side for 2 minutes.

A lot of cooking is based on personal preferences, so if you have better methods, feel free to use those or share them with me!


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