We used a healthier method to cook the pork chop this time. No oil was used. We bake them instead. We marinated the pork with some soy sauce and pepper; coated it slight with whisked egg and cream crackers and baked in the oven for about 30 minutes at 180deg C. The pork wasn't as crunchy as I expected but it was so yummy to have it with the home-made tomato sauce that my husband made. He came up with the recipe and to me it is getting better and better each time.
Look at his attentive face and sometimes he looked too serious when he cooked:P.
He was busy with his pork chop while I was juggling between my egg tarts and salad. I will put up the post of the egg tarts next. This potato salad is rather easy to make. I chose to steam the potato with cauliflower, carrots and onions rather than baking them as we thought of going a little 'healthier' this weekend. Once the vegetables are soften, remove them from the steamer; drain away the residue of water; mix them with a touch of salt, pepper, cilantro, spring onions, thyme and olive oil.
We love it so much!