This dish is all about the plating and I got my inspiration from a seafood dish I had at Sir Francis Drake in San Francisco during my husband's company late Christmas party back in January. The dish I had was a piece of salmon steak atop some mashed potatoes and asparagus with some kind of tomato reduction sauce.
Here's what I did to achieve this plate of savory perfection:
• season chops with Kosher salt and ground black pepper for at least 1 hour before frying, I prefer to have this sit the whole day to bring out the flavor.
• coat the chops with all purpose flour
• in a saucepan, add canola oil and set on medium heat. Fry all pieces of meat cooking them around 5 minutes per side or till golden brown.
• cook rice of choice
• plate, serve and Enjoy!!
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