Here, they are cooked alongside shallots, carrots, and chickpeas. Start by preheating the oven to 350 degrees. Cut 4 to 5 thin slices of lemon. Heat a 10-inch stainless steel skillet over medium low.

Thinly slice the shallots then put them in a small saucepan with the oil. Bring to a simmer over a medium flame, then lower the heat so the ingredients are cooking at a slight sizzle. Cook until ...

If the vegetable is cooked quickly, though ... wide. Thinly slice the shallots and garlic. Cut the bird's-eye chillies into thin rounds, and the banana chillies on the diagonal into 3mm (1/8 ...

Transfer chops to a plate and set aside. Meanwhile, add shallot to the same pan used for roasting chops. Add 1 tablespoon of butter and cook shallot until translucent and soft, about 3 minutes.