@vanessamaiai: Moral of the story I gave it a 4.5 and he rate it as a 9 lol @Oscar Loaiza #review #fyp #tryitout

Vanessa Maiai
Vanessa Maiai
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Sunday 13 July 2025 04:32:43 GMT
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Pork with Skillet Kraut and Baby Potatoes Serves 1: 6 Weight Watchers Points 465 calories, 9 fat, 59 carbs, 37 protein, 4 fiber Ingredients * 1 (4-ounce) boneless pork chop * Salt and pepper, to taste * 1 cup cabbage, thinly sliced (red or white) * 1 small apple, julienned * 2 tablespoons Dijon mustard, divided * 2 tablespoons white wine vinegar, divided * 1 tablespoon brown sugar, divided * ½ cup chicken broth * 1 teaspoon cornstarch * avocado oil spray Instructions Make the Kraut Sauce:
In a small bowl, whisk together 1 tablespoon mustard, 1 tablespoon vinegar, ½ tablespoon brown sugar, salt, and pepper. Set aside.

Make the Pan Sauce:
In another bowl, mix the remaining 1 tablespoon mustard, 1 tablespoon vinegar, ½ tablespoon brown sugar, cornstarch, and chicken broth until smooth. Set aside.

Cook the Pork Chop:
Season the pork chop with salt and pepper.
Heat the avocado oil spray in a skillet over medium-high heat.
Sear the pork chop for 3 minutes per side, or until golden brown and cooked through (internal temperature of 145°F).
Remove from the pan and let rest.
Cook the Skillet Kraut:

In the same pan, add the cabbage and apple, then pour in the kraut sauce.
Sauté for 5 minutes, stirring occasionally, until the cabbage softens.
Transfer to a plate.
Make the Pan Sauce:

Return the pan to the heat and pour in the pan sauce mixture. Simmer for 2 minutes, stirring, until thickened.
Serve:

Plate the pork chop alongside the skillet kraut. Drizzle the pan sauce over the pork chop. Serve with potatoes on the side, if desired. #porkrecipe #EasyRecipes #weeknightdinner #weightwatchers #wwrecipes #mybizzykitchen
Pork with Skillet Kraut and Baby Potatoes Serves 1: 6 Weight Watchers Points 465 calories, 9 fat, 59 carbs, 37 protein, 4 fiber Ingredients * 1 (4-ounce) boneless pork chop * Salt and pepper, to taste * 1 cup cabbage, thinly sliced (red or white) * 1 small apple, julienned * 2 tablespoons Dijon mustard, divided * 2 tablespoons white wine vinegar, divided * 1 tablespoon brown sugar, divided * ½ cup chicken broth * 1 teaspoon cornstarch * avocado oil spray Instructions Make the Kraut Sauce:
In a small bowl, whisk together 1 tablespoon mustard, 1 tablespoon vinegar, ½ tablespoon brown sugar, salt, and pepper. Set aside.

Make the Pan Sauce:
In another bowl, mix the remaining 1 tablespoon mustard, 1 tablespoon vinegar, ½ tablespoon brown sugar, cornstarch, and chicken broth until smooth. Set aside.

Cook the Pork Chop:
Season the pork chop with salt and pepper.
Heat the avocado oil spray in a skillet over medium-high heat.
Sear the pork chop for 3 minutes per side, or until golden brown and cooked through (internal temperature of 145°F).
Remove from the pan and let rest.
Cook the Skillet Kraut:

In the same pan, add the cabbage and apple, then pour in the kraut sauce.
Sauté for 5 minutes, stirring occasionally, until the cabbage softens.
Transfer to a plate.
Make the Pan Sauce:

Return the pan to the heat and pour in the pan sauce mixture. Simmer for 2 minutes, stirring, until thickened.
Serve:

Plate the pork chop alongside the skillet kraut. Drizzle the pan sauce over the pork chop. Serve with potatoes on the side, if desired. #porkrecipe #EasyRecipes #weeknightdinner #weightwatchers #wwrecipes #mybizzykitchen

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