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Ingredients
- Pork chops
- Olive oil
- Freshly picked Cress
Instructions
Fry pork chops in olive oil until done, then set them on a bed of freshly picked cress. Dribble any oil and pork fat left in the pan over the greens. Return the pan to the flame, deglaze it with 1 or 2 tablespoons of zesty balsamic vinegar (and a little water if needed) and scrape up any bit of pork, stirring until you have a syrupy consistency. Drizzle it over the chops and cress and serve.
