Sunday, October 2, 2016

Pork Cutlet with Cabbage and Homemade Ketchup

Mitchell's pork cutlets again. They're good, inexpensive and easy. All I have to do is get a frying pan oily and hot and fry them till crispy. The cabbage was steamed then fried in olive oil and a little white wine vinegar, a few leaves of spinach thrown in the clean the fridge.

Mashed potatoes were peeled, salted, boiled, drained, mashed, buttered, milked and whipped with a fork.

Fern's ketchup was wonderful with the pork and the cabbage. 

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