I sliced the thick chop in halves this time and simply salt-n-peppered them before dusting them with seasoned flour. Quickly seared in a hot pan and that's it. It is a little boring, particularly with rice, so I made a smoky and slightly spicy carrot and kelp salad to go with it. The salad is dressed with black mustard seeds popped in hot oil, rice vinegar, sugar, salt and hot chili powder. Despite the meat, it feels light and refreshing because of the salad.
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