Pork Parcels with Julienne Vegetables Recipe
Pork Parcels with Julienne Vegetables Recipes
freshly chopped chives
julienne strips assorted vegetables
lean pork chops or medallions
salt, pepper to taste
Combine apple sauce, chives, vinegar
and season to taste with salt and pepper.
Tear off 4 x 30cm cooking paper. Sprinkle some vegetables into the
centre of each piece of cooking paper and top with a chop.
Divide remaining vegetables and
parsley over the top of the chops. Fold cooking paper over the meat and
secure on top and along the sides with narrow folds, place parcels
on baking sheet.
Bake at 200C for 20 minutes or until
cooked. Serve with potatoes, broccoli and some
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