Pork Satay with Naan

I know this is weird. We'll just call it an unusual mashup from the same country that brought you deep fried pickles and taco shells made out of chicken.

Sorry India, I know y'all are not eaters of pork. Sorry Vietnam, Thailand, I know you don't eat this with flatbread. Apologies aside, this is easy, delicious and serving with bread makes it lunchworthy.

Mostly based on this recipe for pork satay, the idea here was instead of meat on a stick, it's eaten with store-bought naan bread.

Traditionally satay is an appetizer, this kind of entree-ifies it and makes it easier to freeze and heat for lunch. Cooking whole pounded pork chops and THEN slicing is waaaaay faster than threading skewers and grilling, and it tastes comparable better than the standard skewer satay, to me.

I bought a six pack of thin-ish pork chops, pounded them out to about double size, marinated per recipe, then I went south: I pan fried with butter and seasoning in the cast iron, let cool and sliced on the bias. Serving is half in peanut sauce, half dry for the vinegarey-cucumbery ajad.