PORK CHOP MILLE-FEUILLE
- 2 pork chops
- 4 vine tomatoes
- Olive oil
- A few radishes
Divide the pork chops into mini-escalopes of approx. 5x5cm.
Heat a little olive oil in a frying pan and brown the chops for 3 minutes on each side.
Wash and dry the tomatoes and cut into rounds. Season.
Build up the mille-feuille by stacking the tomato rounds and pork chop slices in alternate layers.
Serve garnished with pink radishes.