Pan Fried Tom Yum Chicken Breasts

Pan Fried Tom Yum Chicken Breasts

Ingredients:

4 boneless chicken breasts

Salt

2 tsp olive oil

1.5 tbsp clarified butter OR olive oil

2 Knorr Tom Yum stock cubes

Instructions:

1) Pound the chicken breasts with a meat pounder until they are roughly of the same thickness. 

2) Break up the stock cubes as much as possible, and mix it with 2 tsp olive oil and 1 tsp salt.

3) Use the mixture to season the chicken breasts, and leave it in the refrigerator for 4 hours.

4) Let the chicken rest at room temperature for 10 to 15 minutes before cooking.

5) Heat up a skillet over medium heat, then add the clarified butter or olive oil. 

6) Add the chicken breasts and cook for 1 minute, then flip them over.

7) Reduce the heat to low, cover the skillet and leave it for 10 minutes.

8) Turn off the heat and leave it for another 10 minutes.

9) Serve.

Garlic Butter Pork Chops

Garlic Butter Pork Chops

The best part of this recipe is that the meat does not need to be marinated in advance. So it can be prepared on short notice.

Ingredients:

4 pork chops

2 tbsp clarified butter

3 tsp minced garlic

3 sprigs fresh thyme OR 2 tsp dried thyme

1 small lemon wedge (optional)

Sea salt

Black pepper

Instructions:

1) Season both sides of the pork chops with salt and black pepper.

2) Heat up a skillet on medium heat, then add some cooking oil and the clarified butter in. If you are using fresh thyme, you can add the sprigs in now.

3) Add the pork chops and cook for around 2.5 to 3 minutes per side. 

4) Add the minced garlic and mix it with the pork chops while frying it at the same time. If you are using the dried thyme, you can add it in now.

5) Once the garlic is slightly browned (should be less than a minute), remove from skillet. 

6) Squeeze some lemon on the pork chops and serve.