Stuffed Porkchop with Honey Lemon Glaze and Asian Salad

"Stuffed Porkchop with Honey Lemon Glaze and Asian Salad"

Remove the bone of the Porkchop and Gently Cut the meat in half, creating a pocket. It may be frustrating if the meat rips, but do it slowly and gently with sharp knife and be careful in handling the knife

 Marinate the Porkchop with Salt, Pepper and Lemon before stuffing

Prepare the stuffing

Stuff it to the porkchop

Use toothpicks to fasten the porkchop with stuffing

Coat it with flour and egg

Fry it until its golden brown

Coat it with Honey Lemon Sauce

Asian Salad

Ingredients:

Romaine Salad Leaves
Tomatoes
Cucumber
Mandarin Oranges
Croutons


Dressing:
Orange Juice
Dijon Mustard
Honey
Balsamic Vinegar