On Mon, 13 Nov 2017 19:55:57 -0500, jmcquown >
wrote:

>On 11/13/2017 7:31 PM, wrote:
>> jmcquown wrote:
>>>
>>> casa is a constant nymshifting troll.
>>
>> I no longer click on any "Casa" posts... they're all useless faggots.
>>
>>> OB Food: Chicken picatta. Thinly sliced chicken breast cutlets,
>>> lightly dredged in seasoned flour (no egg wash) and browned in olive oil
>>> & butter. Deglaze the pan with a splash of white wine and lemon juice.
>>> Top with a sprinkling of small capers.
>>>
>>> Jill
>>
>> Tonight I cooked two thick pork chops and refried black beans...
>> enough left for tomorrow.
>>
>How do you cook your thick pork chops? I tend not to buy them unless I
>intend to stuff them. (I haven't done that in a long time, although
>Janet B and I did talk about stuffed pork chops recently.)

I pan fry chops at medium heat until not quite done, then remove the
chops. Then after the beans are mashed and done I place the chops
into the beans to finish cooking. The trick is not to use high heat
for chops or beans. I've explained this a few times in the past and
even posted pictures that were not well received. Pork chops with
refried black beans are scrumptious. Black beans are Central American
style, not Tex Mex pinto bean style... black beans are far better for
refried.