Piggybacking:

One time on Usenet, Michael \"Dog3\" Lonergan wrote:

> I had 4 loin chops about 3/4 inches thick. I decided to pan fry
> them last
> night for dinner. I put about a cup of canola oil in the fry pan on
> medium
> heat. I dredged the chops in a mixture of about 1 1/2 cups flour,
> garlic/pepper, mashed dehydrated onion, a couple of shakes of dried sage
> and a couple of shakes of cayenne. I browned each side of the chops for a
> minute or so and then cooked on each side for 4-5 minutes. The chops were
> very tender and juicy but lacking something. The flavor was just so-so.
> They were not bad but not real good either. Any suggestions for next time?
> It's been a very long time since I pan fried pork chops. I Googled this
> morning and found recipes very similar to what I did. Maybe pan fried pork
> chops are just... well, boring.

No salt? I know, most pork is injected these days, but sometimes they
still need it, and I'm not a big salt eater...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~