Jeoish Thinchops in AsparaSauce jeo wrote this at 6:51 pm • Filed under The Mad Chef •

here’s a simple recipe you can do at home or in the outdoors. i cooked this in ApexTerra’s most recent climb in MT. Batulao and i guess the guys actually loved it… (or so i thought) hehehe

The Bio-organics

5 pcs Monterey thinly sliced breaded porkchops
1 can campbells cream of asparagus
3 stalks celery, thinly cut lenghtwise
5 tbsp chopped fresh parsley
5 pcs sinigang chilis, cut in halves
1 pack frozen mixed veggies
2 tbsp butter
1/2 cup cooking oil for frying
salt and pepper to taste
some water

The Transmutation

Pan-fry the thin porkchops on each side until brown. Set aside on papertowels to lose excess oil.

In medium-high heat, heat butter in pan and saute the mixed veggies for 2 minutes. Add the green chilis and cook for another minute. Pour in the can of cream of asparagus then fill 3/4 of the can with water and stir it in. Put the stove on medium heat and gently stir for 3 more minutes.

Add in the porkchops, parsley and celery. Simmer on low heat for 5 to 8 minutes. Serve hot.