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Jeoish Thinchops in AsparaSauce |
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.








Mukhang masarap yan ah! Try ko nga sa bertdey ng tatay ko hehe
wow sarap naman nyan…will try that at home
dang! miss ko na luto mo man hahaha i definitely loved it! hehe uy asan na recipe ng pork curry. cool site