sf wrote:
> On Sun, 15 Oct 2006 15:43:16 GMT, " >
> wrote:
>
> >Tonight I'm making porkchops that consist of dredging/breading, a
> >quick pan fry to brown, then they finish in the oven in a cream of
> >mushroom soup sauce.
> >
> >I'm also making a greenbean casserole that I haven't made before (this
> >month's Cook's Illustrated magazine).
> >
> >This consists of blanching fresh green beans, then making a sauce with
> >fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
> >and topping with a mixture of bread crumbs and fried onions.
> >
> >How much of this, if any, can I make ahead of time so I'm not doing
> >everything at once? Can I make the entire casserole and refrigerate
> >it?
> >
> >Also, the chops bake at 350 and the casserole at 425, and I don't have
> >a double oven. What should I do?
> >
>
> I think your menu is heavy on sauce and bread crumbs. Serve "naked"
> pork chops with the saucy bean casserole with bread crumb topping or
> "naked" beans with the breaded and sauced chops.

A lot of folks love chicken fried steak too. Sometimes I'll do breaded
pork chops but no gloppy canned soup gravy. I don't see the point of
the breading with all that gloppy sauce, breading mostly dissolves and
just makes the sauce gloppier... some like the mouth feel of that sorta
gelatinized breading... reminds me of those orange chicken dishes,
heavily breaded chicken nuggets with lots of gloppy sauce slopped
over... when fresh made it ain't bad, but as ice cold LOs the next day
it's a bit too coagulated for my taste. But then I hate ribs slopped
in gloppy sweet sauce... as far as I'm concerned BBQ sauce should be
sold with the paint removers.

Sheldon