Tender Pork Chop
The Pork chops require overnight brining. Brine the chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.

 Ingredients
· 4 Pork chops
· 1 cups full cream milk
· 1 tablespoons salt
· 1 tablespoons sugar
· 1 tablespoon grated lemon rind
· 2 teaspoons freshly ground black pepper
· 1 teaspoon dried Italian herbs
· ½ cup oyster sauce

Combine milk, salt, sugar, grated lemon and pepper in a zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Brush the pork with oyster sauce and sprinkle pork with pepper and salt.
Heat a large non-stick grill pan over medium-high heat. Coat the pan with cooking oil. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.

 Stirred veggies
Ingredients
· 1 sliced eggplant
· 1 sliced carrot
· Cut Stalks of spinach
· 1 slice of butter
· Pinch of salt

Heat a non-sticky pan on very low heat. Add carrot and stir for 3 mins. Add eggplant and spinach. Stir and cook for 5 mins.

Serve with Potato & Spinach Soup