On Sat, 28 Nov 2020 21:27:25 -0500, jmcquown >
wrote:

>On 11/28/2020 7:29 PM, Sqwertz wrote:
>> On Sat, 28 Nov 2020 18:57:06 -0500, jmcquown wrote:
>>
>>> I made oven-braised pork chops on the 18th; froze two of them in
>>> individual portions. Those chops were so tender they literally fell off
>>> the bone. Thawed one out today and had it with mac & cheese and
>>> broccoli florets.
>>>
>>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>>
>> Frozen broccoli?!?!?! It keeps for weeks in the fridge.
>>
>Yeah, but I haven't been to the grocery store in a month.
>
>> Sheldon: Its not a chop if it doesn't have a bone.
>>
>> -sw
>>
>The meat fell OFF the bone.
>
>Jill

I braise shoulder pork chops in crushed tomatoes until the meat falls
off the bone, makes the best pasta sauce... easy to pick out the bones
and skim the fat. Doesn't work well with loin chops, not enough fat,
the meat gets tough. Family packs 4-5 lb packs, of shoulder chops go
on sale often, usually $1.29/lb. I'll buy two packs, brown them, and
then add canned crushed tomatoes and seasonings, braise slow until the
meat falls off the bones... makes about 20 quarts of sauce in my 24 qt
pot. When canned tomatoes are on sale I stock up; crushed, whole,
diced. BJs often has #10 cans on sale by the case. My 1 qt.
rectangular plastic tubs take very little freezer space, they stack
like bricks. I never buy jarred sauce, they're awful. I don't use my
garden tomatoes for sauce, they contain too much water. The large
commercial companies remove the water with giant evaporation vacuum
towers, same as used for frozen OJ. Heating garden tomatoes to reduce
the water caramelizes them, brown tomato sauce is awful.