9 boneless pork loin chops
4 ounces fresh mushrooms, sliced
7 large potatoes, peeled and cubed
4 black olives
1 cup water
1/2 teaspoon garlic powder
1 teaspoon dried thyme, crushed
4 tablespoons cider vinegar
1/2 teaspoon crumbled blue cheese
1/4 ounce blue cheese spread
1 cup butter, softened
1 portion China red bean sprouts
1/2 cup finely chopped onion
In a medium, heavy-duty saucepan, heat the water, one teaspoon at a time, until boiling. Stir in the 4 boneless pork chops. Reduce heat to low. Cook 5 minutes, scraping up bits of browned bits on both sides.
Stir in mushrooms and potatoes. Set aside.
Remove chops from pan and cut in half. Pour the boiling water into a medium bowl or bowl, mixing thoroughly. Cover and simmer for 5 minutes. Stir in the vinegar, then the blue cheese. Continue this for 30 seconds, stirring continuously so that everything is covered.
Spoon half of this broth into the bottom of a mixing bowl, add broth and cook over medium heat for 15 minutes. Pour the remaining broth over the pork chops and stir vigorously all through. Garnish with fresh mushrooms, olives and blue cheese spread.