"Michael "Dog3" Lonergan" > wrote in message
6.121...
> 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.
>
> I served 'em up with augratin potatoes and steamed green beans.
>
> Michael
>

You know what I do when I pan fry pork chops? I coat them in crushed garlic
croutons. It's not as cheap as breadcrumbs, but the flavor is there. It
just takes a bit of effort to smash the croutons out. I use a quality kind
of crouton, like Pepperidge Farms rather than the super $.99 cheapy because
they seem to have less salt. I dunno, that's my 2 cents.

kili

kilikini typed:
> You know what I do when I pan fry pork chops? I coat them in
> crushed garlic
> croutons. It's not as cheap as breadcrumbs, but the flavor is
> there. It
> just takes a bit of effort to smash the croutons out. I use a
> quality kind
> of crouton, like Pepperidge Farms rather than the super $.99 cheapy
> because
> they seem to have less salt. I dunno, that's my 2 cents.
>
> kili

I bet you also fry them in lard. That's "adding back" what was bred
out of the commercial pork. Didja get any of that from Bob and
Ginger? Mine's almost gone.

BOB

" BOB" > wrote in message
.. .
> kilikini typed:
> > You know what I do when I pan fry pork chops? I coat them in
> > crushed garlic
> > croutons. It's not as cheap as breadcrumbs, but the flavor is
> > there. It
> > just takes a bit of effort to smash the croutons out. I use a
> > quality kind
> > of crouton, like Pepperidge Farms rather than the super $.99 cheapy
> > because
> > they seem to have less salt. I dunno, that's my 2 cents.
> >
> > kili
>
> I bet you also fry them in lard. That's "adding back" what was bred
> out of the commercial pork. Didja get any of that from Bob and
> Ginger? Mine's almost gone.
>
> BOB
>
>

We haven't seen Bob and Ginger since Big Jim's shindig and we didn't get any
lard at that time. Depending upon health and finances, we may go up to
Georgia in October and we'll definitely pick more up then. They usually
give TFM® at least three jars full. He fries with it and uses it in
cornbread.

kili

In ,
kilikini > typed:
> " BOB" > wrote in message
> .. .
>> kilikini typed:
>>> You know what I do when I pan fry pork chops? I coat them in
>>> crushed garlic
>>> croutons. It's not as cheap as breadcrumbs, but the flavor is
>>> there. It
>>> just takes a bit of effort to smash the croutons out. I use a
>>> quality kind
>>> of crouton, like Pepperidge Farms rather than the super $.99
>>> cheapy
>>> because
>>> they seem to have less salt. I dunno, that's my 2 cents.
>>>
>>> kili
>>
>> I bet you also fry them in lard. That's "adding back" what was
>> bred
>> out of the commercial pork. Didja get any of that from Bob and
>> Ginger? Mine's almost gone.
>>
>> BOB
>>
>>
>
> We haven't seen Bob and Ginger since Big Jim's shindig and we didn't
> get any
> lard at that time. Depending upon health and finances, we may go up
> to
> Georgia in October and we'll definitely pick more up then. They
> usually
> give TFM® at least three jars full. He fries with it and uses it in
> cornbread.
>
> kili

I got my first (and hopefully, not the last) from them at Big Jim's
party. Ginger had a limited supply and was sneaking the jars to the
last few reamining stragglers while Bob was loading the truck.
Thanks, Ginger!

Get your health in order and make the trip. I'd ask you to get me
some, but, yeah, right. I wouldn't give any of it up unless I had an
endless supply. '-)

Good health to you. I'm loading the truck and trailer right now,
heading for my first attempt at cooking in a BBQ competition.

BOB

" BOB" > wrote in message
...
> In ,
> kilikini > typed:
> > " BOB" > wrote in message
> > .. .
> >> kilikini typed:

> >>
> >>
> >
> > We haven't seen Bob and Ginger since Big Jim's shindig and we didn't
> > get any
> > lard at that time. Depending upon health and finances, we may go up
> > to
> > Georgia in October and we'll definitely pick more up then. They
> > usually
> > give TFM® at least three jars full. He fries with it and uses it in
> > cornbread.
> >
> > kili
>
> I got my first (and hopefully, not the last) from them at Big Jim's
> party. Ginger had a limited supply and was sneaking the jars to the
> last few reamining stragglers while Bob was loading the truck.
> Thanks, Ginger!
>
> Get your health in order and make the trip. I'd ask you to get me
> some, but, yeah, right. I wouldn't give any of it up unless I had an
> endless supply. '-)
>
> Good health to you. I'm loading the truck and trailer right now,
> heading for my first attempt at cooking in a BBQ competition.
>
> BOB
>
>

Good luck in the comptetition, BOB!

kili

BOB wrote:
> In ,
> kilikini > typed:
>> " BOB" > wrote in message
>> .. .
>>> kilikini typed:
>>>> You know what I do when I pan fry pork chops? I coat them in
>>>> crushed garlic
>>>> croutons. It's not as cheap as breadcrumbs, but the flavor is
>>>> there. It
>>>> just takes a bit of effort to smash the croutons out. I use a
>>>> quality kind
>>>> of crouton, like Pepperidge Farms rather than the super $.99
>>>> cheapy
>>>> because
>>>> they seem to have less salt. I dunno, that's my 2 cents.
>>>>
>>>> kili
>>>
>>> I bet you also fry them in lard. That's "adding back" what was
>>> bred
>>> out of the commercial pork. Didja get any of that from Bob and
>>> Ginger? Mine's almost gone.
>>>
>>> BOB
>>>
>>>
>>
>> We haven't seen Bob and Ginger since Big Jim's shindig and we didn't
>> get any
>> lard at that time. Depending upon health and finances, we may go up
>> to
>> Georgia in October and we'll definitely pick more up then. They
>> usually
>> give TFM® at least three jars full. He fries with it and uses it in
>> cornbread.
>>
>> kili
>
> I got my first (and hopefully, not the last) from them at Big Jim's
> BOB

Is there something magical about this particular lard? I can buy pure,
unadulterated lard at the store.

Jill

"jmcquown" > wrote in message
.. .
> BOB wrote:
> > In ,
> > kilikini > typed:
> >> " BOB" > wrote in message
> >> .. .
> >>> kilikini typed:
> >
> > I got my first (and hopefully, not the last) from them at Big Jim's
> > BOB
>
> Is there something magical about this particular lard? I can buy pure,
> unadulterated lard at the store.
>
> Jill
>
>

The lard is from Bob and Ginger's hog farm in Georgia and it's really fresh.
They usually give us a jar of "regular" lard and 2 jars of leaf lard on the
few occasions a year we get to see them. From what I understand, leaf lard
comes from the area around the lungs of the pig, while "regular" lard comes
from the other parts.

Bob and Ginger are hosting a hog killing/BBQ cook-in in October. They breed
hogs for sale and slaughter them twice a year, sacrificing a couple to the
crowd. I guess Ginger is a gourmand and there is plenty to eat besides
pork. Unfortunately, we missed their April(?) cook-in in Georgia.

Here's a link to their events: http://www.bobinga.com/hth/hth.htm

kili

One time on Usenet, "kilikini" > said:
> "jmcquown" > wrote in message
> .. .
> > BOB wrote:

> > > I got my first (and hopefully, not the last) from them at Big Jim's

> > Is there something magical about this particular lard? I can buy pure,
> > unadulterated lard at the store.

> The lard is from Bob and Ginger's hog farm in Georgia and it's really fresh.
> They usually give us a jar of "regular" lard and 2 jars of leaf lard on the
> few occasions a year we get to see them. From what I understand, leaf lard
> comes from the area around the lungs of the pig, while "regular" lard comes
> from the other parts.
>
> Bob and Ginger are hosting a hog killing/BBQ cook-in in October. They breed
> hogs for sale and slaughter them twice a year, sacrificing a couple to the
> crowd. I guess Ginger is a gourmand and there is plenty to eat besides
> pork. Unfortunately, we missed their April(?) cook-in in Georgia.
>
> Here's a link to their events: http://www.bobinga.com/hth/hth.htm

Heh, I like the photo untitled "Gary makes sure its dead"...

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

"Litttle Malice" > wrote in message
...
> One time on Usenet, "kilikini" > said:
> > "jmcquown" > wrote in message
> > .. .
> > > BOB wrote:
>
> > > > I got my first (and hopefully, not the last) from them at Big Jim's
>
> > > Is there something magical about this particular lard? I can buy
pure,
> > > unadulterated lard at the store.
>
> > The lard is from Bob and Ginger's hog farm in Georgia and it's really
fresh.
> > They usually give us a jar of "regular" lard and 2 jars of leaf lard on
the
> > few occasions a year we get to see them. From what I understand, leaf
lard
> > comes from the area around the lungs of the pig, while "regular" lard
comes
> > from the other parts.
> >
> > Bob and Ginger are hosting a hog killing/BBQ cook-in in October. They
breed
> > hogs for sale and slaughter them twice a year, sacrificing a couple to
the
> > crowd. I guess Ginger is a gourmand and there is plenty to eat besides
> > pork. Unfortunately, we missed their April(?) cook-in in Georgia.
> >
> > Here's a link to their events: http://www.bobinga.com/hth/hth.htm
>
> Heh, I like the photo untitled "Gary makes sure its dead"...
>

LOL, Gary Wiv as he's known in certain circles, is a food critic who lives
in Chicago. He's a riot!

kili

kilikini typed:
>
> Good luck in the comptetition, BOB!
>
> kili

Thank you very much.

7th in pulled pork,

4th in brisket!

BOB

jmcquown typed:
>
> Is there something magical about this particular lard? I can buy
> pure,
> unadulterated lard at the store.
>
> Jill

Yes. It's fresh from the hogs. "Free Range" hogs, not the
bred-for-less-fat, production-line pork that you can buy in the store.

BOB

" BOB" > wrote in message
...
> jmcquown typed:
> >
> > Is there something magical about this particular lard? I can buy
> > pure,
> > unadulterated lard at the store.
> >
> > Jill
>
> Yes. It's fresh from the hogs. "Free Range" hogs, not the
> bred-for-less-fat, production-line pork that you can buy in the store.
>
> BOB
>
>

Good answer. Wish I'd have thought of it. :~)

kili

Oh pshaw, on Fri 01 Sep 2006 09:10:36a, jmcquown meant to say...

> BOB wrote:
>> In , kilikini
>> > typed:
>>> " BOB" > wrote in message
>>> .. .
>>>> kilikini typed:
>>>>> You know what I do when I pan fry pork chops? I coat them in
>>>>> crushed garlic
>>>>> croutons. It's not as cheap as breadcrumbs, but the flavor is
>>>>> there. It
>>>>> just takes a bit of effort to smash the croutons out. I use a
>>>>> quality kind
>>>>> of crouton, like Pepperidge Farms rather than the super $.99 cheapy
>>>>> because they seem to have less salt. I dunno, that's my 2 cents.
>>>>>
>>>>> kili
>>>>
>>>> I bet you also fry them in lard. That's "adding back" what was bred
>>>> out of the commercial pork. Didja get any of that from Bob and
>>>> Ginger? Mine's almost gone.
>>>>
>>>> BOB
>>>>
>>>>
>>>
>>> We haven't seen Bob and Ginger since Big Jim's shindig and we didn't
>>> get any
>>> lard at that time. Depending upon health and finances, we may go up
>>> to Georgia in October and we'll definitely pick more up then. They
>>> usually give TFM® at least three jars full. He fries with it and
>>> uses it in cornbread.
>>>
>>> kili
>>
>> I got my first (and hopefully, not the last) from them at Big Jim's
>> BOB
>
> Is there something magical about this particular lard? I can buy pure,
> unadulterated lard at the store.
>
> Jill

The best type of lard for cooking/baking is, arguably, leaf lard from
around the kidney. It's not the usual sort available in cartons or tubs in
the supermarket. I order it from the butcher occasionally.

--
Wayne Boatwright
__________________________________________________

In ,
kilikini > typed:
> " BOB" > wrote in message
> ...
>> jmcquown typed:
>>>
>>> Is there something magical about this particular lard? I can buy
>>> pure,
>>> unadulterated lard at the store.
>>>
>>> Jill
>>
>> Yes. It's fresh from the hogs. "Free Range" hogs, not the
>> bred-for-less-fat, production-line pork that you can buy in the
>> store.
>>
>> BOB
>>
>>
>
> Good answer. Wish I'd have thought of it. :~)
>
> kili

Naw. Your answer was more in detail, more correct. Mine was easier
for the masses to understand.
;-)

BOB