4 boneless pork chops
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/2 teaspoon all-purpose flour
2 onions, sliced
1 medium head cabbage, cut into coarse strips
1 medium tomato, sliced
1 1/2 cups borscht chunks
2 tablespoons dried shallots, for garnish
In a large bowl, mix together cornstarch, salt, pepper and olive oil; set aside.
Heat olive oil in a saucepan over medium heat. Stir together the flour, salt, black pepper and mustard. Sprinkle this mixture over the pork chops and place them in a 2 quart ziplock bag. Twist the edges of the chop to seal.
In a large bowl, toss cabbage together with tomato, borscht chunks, shallots and shallots. Clean the chop well and twist the stem side down. Drain excess liquid in the bag and discard.
Return the prawns (with seasoning paste) to the saucepan. Saute over medium heat, turning over frequently, until completely cooked, about 30 minutes. Reserve an addition of water for garnish the pork chops. Serve with the peaches and parsnips or chicken spoon food.
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