On Mon, 31 Aug 2015 07:54:46 -0400, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
> > > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > > > Luscious & Thick pork chops tonight... and a great sale price, bought
> > > > three packs... gonna season and fry:
> > > > http://i58.tinypic.com/2q9jm6s.jpg
> > >
> > > Nice price, but a bit on the fatty side doncha think?
> >
> > Pork is supposed to be fatty. I'd trim around the edges,
> > but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.

Agree with your assessment of the chops and also agree with unstuffed
pork chops and plenty of mushroom gravy.

--
Elitist Snob