Ingredients

1. ½ kg (5 pc) pork chops slices
2. 1-1/2 Tbsp SILVER SWAN Soy Sauce
3. 1/8 tsp UFC Ground Pepper
4. 4 Tbsp butter
5. 6 cloves garlic, crushed
6. 1 medium onion, sliced
7. 1 small carrot, sliced
8. 1 pc chorizo de Bilbao, sliced
9. ½ cup UFC Whole Mushrooms, drained, each piece cut into 2 (reserve broth)
10. ½ cup UFC Young Corn, drained
11. ½ Tbsp JUFRAN Thai Fish Sauce
12. ¼ cup UFC Green Peas
13. ½ cup all-purpose cream

PROCEDURE:

1. Season pork with Silver Swan Soy Sauce and UFC Pepper. Heat half of butter with Golden Fiesta Canola Oil. Pan-grill pork chops until brown. Set aside.
2. In the same pan, add butter. Sauté garlic, onion, carrot, chorizo, UFC Mushrooms, UFC Young Corn and Jufran Fish Sauce. Cook for 2 minutes.
3. Arrange pork chops on top. Add mushroom stock (plus water to make 1 cup).
4. Cover and simmer over low heat for 20 minutes or until pork is tender. Add cream, stir, then add UFC Green Peas.