Serves 4 Pork slices 　　4 Salt and pepper small amount Peanut-Mayonnaise Sauce Mayonnaise 4 tablespoons Peanut butter 1/2 tablespoon Vegetable oil Garnishes Endive 1/6 - 1/4 bunch Watercress 1/2 bunch Mushrooms 4 Lemon juice 1/2 tablespoon French dressing ample amount

	１On one side of each pork slice, make numerous shallow cuts in a checkered pattern. ２Combine the mayonnaise and peanut butter to make the peanut-mayonnaise sauce. ３Tear the endive and watercress into bite-sized pieces and soak in cold water to make them crispy. Remove the endive and watercress from the water, dry and dress them with French dressing. Add the mushrooms, thinly sliced, and lemon juice and mix.

１Fry the pork, with the cut side down first. Turn it over, cover and continue cooking over low heat. ２Remove the pork from the pan. Spread the peanut-mayonnaise over the side with cuts. ３Thinly coat a sheet of aluminum foil with vegetable oil, and place (2) over it. ４Broil (3) in an oven at 180ｰC. (You can cook it in a toaster oven.)
Place the pork on serving dishes and garnish with the vegetables.

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