Luscious & Thick pork chops tonight... and a great sale price, bought
three packs... gonna season and fry:
http://i58.tinypic.com/2q9jm6s.jpg

On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> Luscious & Thick pork chops tonight... and a great sale price, bought
> three packs... gonna season and fry:
> http://i58.tinypic.com/2q9jm6s.jpg

Nice price, but a bit on the fatty side doncha think?

Why not try a bourbon brine?

4 cups water
1/4 cup bourbon
1/4 cup brown sugar
1/4 cup kosher salt
1 tbsp green peppercorns
1 tsp allspice
2 bay leaves
Marinate 4 hrs to overnight

They'll be extra moist and begging for the grill, not some fry pan.

On 8/30/2015 3:17 PM, Brooklyn1 wrote:
> Luscious & Thick pork chops tonight... and a great sale price, bought
> three packs... gonna season and fry:
> http://i58.tinypic.com/2q9jm6s.jpg
>
I'd stuff them.

Jill

On 8/30/2015 3:40 PM, jmcquown wrote:
> On 8/30/2015 3:17 PM, Brooklyn1 wrote:
>> Luscious & Thick pork chops tonight... and a great sale price, bought
>> three packs... gonna season and fry:
>> http://i58.tinypic.com/2q9jm6s.jpg
>>
> I'd stuff them.
>
> Jill


In what?

On 2015-08-30 5:40 PM, jmcquown wrote:
> On 8/30/2015 3:17 PM, Brooklyn1 wrote:
>> Luscious & Thick pork chops tonight... and a great sale price, bought
>> three packs... gonna season and fry:
>> http://i58.tinypic.com/2q9jm6s.jpg
>>
> I'd stuff them.
>
I wouldn't stuff them. I would season them with salt and pepper and
grill them on the BBQ. Grilled pork chops can be really good.

Brooklyn1 wrote in rec.food.cooking:

> Luscious & Thick pork chops tonight... and a great sale price, bought
> three packs... gonna season and fry:
> http://i58.tinypic.com/2q9jm6s.jpg

Wow, 4.49/lb for pork loin?



--

On 8/30/2015 6:31 PM, Dave Smith wrote:
> On 2015-08-30 5:40 PM, jmcquown wrote:
>> On 8/30/2015 3:17 PM, Brooklyn1 wrote:
>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>> three packs... gonna season and fry:
>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>
>> I'd stuff them.
>>
> I wouldn't stuff them. I would season them with salt and pepper and
> grill them on the BBQ. Grilled pork chops can be really good.
>
Sure they can be but since it is still pouring down rain (must we have
this discussion again?) I would stuff thick chops and bake them.

Jill

On Sunday, August 30, 2015 at 7:11:04 PM UTC-4, cshenk wrote:

>
> Wow, 4.49/lb for pork loin?

They were TWO forty nine a pound.

On Sun, 30 Aug 2015 14:12:48 -0600, los Golondrinas > wrote:

>On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>> Luscious & Thick pork chops tonight... and a great sale price, bought
>> three packs... gonna season and fry:
>> http://i58.tinypic.com/2q9jm6s.jpg
>
>Nice price, but a bit on the fatty side doncha think?

Just can't win... most folks here bitch that pork has gotten too lean.
these have very nice fine grained marbling that melts in and I trim
away most of the exterior fat, crows gotta eat too.

>Why not try a bourbon brine?

I tried brining meats, does nothing for me... I'd rather brine cukes
with dill and garlic... if I wanted brined pork I'd rather a cured
ham, although I like fresh ham better than cured. Fresh ham is my
favorite roast (the King of roasts), I'm thinking of one for
Thanksgiving this year instead of turkey, I really don't like turkey
but I usually roast one as everyone thinks it's tradition...
TRA-DI-SHUN... if I were a rich man. . . . someone needs to remind
Rebbe Tevya Trump how if yer rich the pinheads think ya really know .
.. . . some of yoose will have this melody running in yer heads all
nite and yoose won't sleep:
https://www.youtube.com/watch?v=ahAOU1HZXlc


>4 cups water
>1/4 cup bourbon
>1/4 cup brown sugar
>1/4 cup kosher salt
>1 tbsp green peppercorns
>1 tsp allspice
>2 bay leaves
>Marinate 4 hrs to overnight
>
>They'll be extra moist and begging for the grill, not some fry pan.

On 8/30/2015 9:33 PM, Brooklyn1 wrote:
> On Sun, 30 Aug 2015 14:12:48 -0600, los Golondrinas > wrote:
>
>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>> three packs... gonna season and fry:
>>> http://i58.tinypic.com/2q9jm6s.jpg
>>
>> Nice price, but a bit on the fatty side doncha think?
>
> Just can't win... most folks here bitch that pork has gotten too lean.
> these have very nice fine grained marbling that melts in and I trim
> away most of the exterior fat, crows gotta eat too.

No worries then, I'm good with some decent fat for flavor, if not the crows.

>> Why not try a bourbon brine?
>
> I tried brining meats, does nothing for me... I'd rather brine cukes
> with dill and garlic...

It's not an either/or equation.

You could do both.

> if I wanted brined pork I'd rather a cured
> ham, although I like fresh ham better than cured. Fresh ham is my
> favorite roast (the King of roasts), I'm thinking of one for
> Thanksgiving this year instead of turkey, I really don't like turkey
> but I usually roast one as everyone thinks it's tradition...
> TRA-DI-SHUN... if I were a rich man. . . . someone needs to remind
> Rebbe Tevya Trump how if yer rich the pinheads think ya really know .
> . . . some of yoose will have this melody running in yer heads all
> nite and yoose won't sleep:
> https://www.youtube.com/watch?v=ahAOU1HZXlc

Um, lucid dreaming OK, Fiddler?

>> 4 cups water
>> 1/4 cup bourbon
>> 1/4 cup brown sugar
>> 1/4 cup kosher salt
>> 1 tbsp green peppercorns
>> 1 tsp allspice
>> 2 bay leaves
>> Marinate 4 hrs to overnight
>>
>> They'll be extra moist and begging for the grill, not some fry pan.


Do as I instructed.

Trust me.

On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > Luscious & Thick pork chops tonight... and a great sale price, bought
> > three packs... gonna season and fry:
> > http://i58.tinypic.com/2q9jm6s.jpg
>
> Nice price, but a bit on the fatty side doncha think?

Pork is supposed to be fatty. I'd trim around the edges,
but otherwise they're "well marbled".

"The other white meat" Bah!

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
> > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > > Luscious & Thick pork chops tonight... and a great sale price, bought
> > > three packs... gonna season and fry:
> > > http://i58.tinypic.com/2q9jm6s.jpg
> >
> > Nice price, but a bit on the fatty side doncha think?
>
> Pork is supposed to be fatty. I'd trim around the edges,
> but otherwise they're "well marbled".

I would not stuff those, nor would I trim the fat. I would pan-sear
them, then dump in a can or two of Campbells Cream of Mushroom soup
with a bit of water/milk added, cover and cook on low until done.

There! I said it. No one else here would ever say that but it doesn't
embarrass me to say it. My mom often made pork chops that way and I
loved them. The fat from the pork chops mixed in with the mushroom
soup was a big YUM to me. I would consider that "comfort food," yet,
I've never cooked them that way since I left home 43 years ago.

I might do it sometime though. It's a good dinner. Plate that with
mashed potatoes and corn or so and spoon the gravy over all. YUM!
Good comfort eats.

"Cindy Hamilton" > wrote in message
...
> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>> > Luscious & Thick pork chops tonight... and a great sale price, bought
>> > three packs... gonna season and fry:
>> > http://i58.tinypic.com/2q9jm6s.jpg
>>
>> Nice price, but a bit on the fatty side doncha think?
>
> Pork is supposed to be fatty. I'd trim around the edges,
> but otherwise they're "well marbled".
>
> "The other white meat" Bah!
>

I agree! That is how I like my pork chops. Meat with no marbling is no
good to me. The marbling gives it flavour and makes it moist.

I used to have a good butcher and I always asked for my meat 'not too lean'!
One day he told me I was very unusual because of that

--
http://www.helpforheroes.org.uk/shop/

On Mon, 31 Aug 2015 07:54:46 -0400, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
> > > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > > > Luscious & Thick pork chops tonight... and a great sale price, bought
> > > > three packs... gonna season and fry:
> > > > http://i58.tinypic.com/2q9jm6s.jpg
> > >
> > > Nice price, but a bit on the fatty side doncha think?
> >
> > Pork is supposed to be fatty. I'd trim around the edges,
> > but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.

Agree with your assessment of the chops and also agree with unstuffed
pork chops and plenty of mushroom gravy.

--
Elitist Snob

On 2015-08-31 8:50 AM, wrote:

> When I buy prime rib roast I place my order a week beforehand so that
> it can come in and he doesn't cut all the fat off, then tie a little
> of it back on with string. He did point out to me that I am paying
> per pound, but I feel better some fat naturally there to improve
> flavour while cooking than some overly lean, dried out flavourless
> meat.
>

One of our old butchers used to trim the fat off but would give you a
chunk of fat to put on top of the roast.

On Sun, 30 Aug 2015 18:31:48 -0400, Dave Smith
> wrote:

>On 2015-08-30 5:40 PM, jmcquown wrote:
>> On 8/30/2015 3:17 PM, Brooklyn1 wrote:
>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>> three packs... gonna season and fry:
>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>
>> I'd stuff them.
>>
>I wouldn't stuff them. I would season them with salt and pepper and
>grill them on the BBQ. Grilled pork chops can be really good.

salt, pepper AND garlic powder is my choice for grilled pork chops.
Janet US

On Mon, 31 Aug 2015 07:54:46 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>> > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>> > > Luscious & Thick pork chops tonight... and a great sale price, bought
>> > > three packs... gonna season and fry:
>> > > http://i58.tinypic.com/2q9jm6s.jpg
>> >
>> > Nice price, but a bit on the fatty side doncha think?
>>
>> Pork is supposed to be fatty. I'd trim around the edges,
>> but otherwise they're "well marbled".
>
>I would not stuff those, nor would I trim the fat. I would pan-sear
>them, then dump in a can or two of Campbells Cream of Mushroom soup
>with a bit of water/milk added, cover and cook on low until done.
>
>There! I said it. No one else here would ever say that but it doesn't
>embarrass me to say it. My mom often made pork chops that way and I
>loved them. The fat from the pork chops mixed in with the mushroom
>soup was a big YUM to me. I would consider that "comfort food," yet,
>I've never cooked them that way since I left home 43 years ago.
>
>I might do it sometime though. It's a good dinner. Plate that with
>mashed potatoes and corn or so and spoon the gravy over all. YUM!
>Good comfort eats.

I can see that meal on the table. That's good mid-western comfort
eating from the 50s and 60s.
Janet US

On Mon, 31 Aug 2015 09:50:39 -0300, wrote:

>On Mon, 31 Aug 2015 13:26:18 +0100, "Ophelia" >
>wrote:
>
>>
>>
>>"Cindy Hamilton" > wrote in message
...
>>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>>>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>>> > Luscious & Thick pork chops tonight... and a great sale price, bought
>>>> > three packs... gonna season and fry:
>>>> > http://i58.tinypic.com/2q9jm6s.jpg
>>>>
>>>> Nice price, but a bit on the fatty side doncha think?
>>>
>>> Pork is supposed to be fatty. I'd trim around the edges,
>>> but otherwise they're "well marbled".
>>>
>>> "The other white meat" Bah!
>>>
>>
>>I agree! That is how I like my pork chops. Meat with no marbling is no
>>good to me. The marbling gives it flavour and makes it moist.
>>
>>I used to have a good butcher and I always asked for my meat 'not too lean'!
>>One day he told me I was very unusual because of that
>
>
>When I buy prime rib roast I place my order a week beforehand so that
>it can come in and he doesn't cut all the fat off, then tie a little
>of it back on with string. He did point out to me that I am paying
>per pound, but I feel better some fat naturally there to improve
>flavour while cooking than some overly lean, dried out flavourless
>meat.

In times gone by we'd eat the fat on the prime rib because that was
good eating. If the fat is delicious, the meat will also be
delicious.
Janet US

On 2015-08-31 10:12 AM, Janet B wrote:
> On Sun, 30 Aug 2015 18:31:48 -0400, Dave Smith
> > wrote:
>
>> On 2015-08-30 5:40 PM, jmcquown wrote:

>> I wouldn't stuff them. I would season them with salt and pepper and
>> grill them on the BBQ. Grilled pork chops can be really good.
>
> salt, pepper AND garlic powder is my choice for grilled pork chops.


If well salted about an hour before grilling, just salt and pepper is
good.

If he get really thin chops I use a dry rub of salt, pepper, garlic
power, oregano and chopped fresh mint and apply at least an hour before
cooking. Grill on high heat about one minute per side.

On Sunday, August 30, 2015 at 5:31:50 PM UTC-5, Dave Smith wrote:
>
> >
> >> http://i58.tinypic.com/2q9jm6s.jpg
> >>
> > I'd stuff them.
> >
> I wouldn't stuff them. I would season them with salt and pepper and
> grill them on the BBQ. Grilled pork chops can be really good.
>
>
I'd grill them, too. Thick grilled pork chops are fabulous!

On 8/31/2015 6:54 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>>> three packs... gonna season and fry:
>>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>
>>> Nice price, but a bit on the fatty side doncha think?
>>
>> Pork is supposed to be fatty. I'd trim around the edges,
>> but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>

We make this with sliced raw potatoes (preferably reds) added to the
pan. Cook until the soup mixture has thickened and the potatoes are
done. A favorite comfort food from my childhood.

On 8/31/2015 10:12 AM, Sqwertz wrote:
> They're "Not Thin Cut"


You should be sliced from pole to pole for this:

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>> > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>> > > Luscious & Thick pork chops tonight... and a great sale price, bought
>> > > three packs... gonna season and fry:
>> > > http://i58.tinypic.com/2q9jm6s.jpg
>> >
>> > Nice price, but a bit on the fatty side doncha think?
>>
>> Pork is supposed to be fatty. I'd trim around the edges,
>> but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.

I don't mind saying it, I loved them too, also chicken cooked that way was
very good.

Cheri

On 8/31/2015 4:37 AM, Cindy Hamilton wrote:
> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>> three packs... gonna season and fry:
>>> http://i58.tinypic.com/2q9jm6s.jpg
>>
>> Nice price, but a bit on the fatty side doncha think?
>
> Pork is supposed to be fatty.

Not all pork.

> I'd trim around the edges,
> but otherwise they're "well marbled".
>
> "The other white meat" Bah!
>
> Cindy Hamilton
>
Yeah well....

On 8/31/2015 5:54 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>>> three packs... gonna season and fry:
>>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>
>>> Nice price, but a bit on the fatty side doncha think?
>>
>> Pork is supposed to be fatty. I'd trim around the edges,
>> but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.
>


Yup.

I'd eat that too.

On 8/30/2015 9:17 AM, Brooklyn1 wrote:
> Luscious & Thick pork chops tonight... and a great sale price, bought
> three packs... gonna season and fry:
> http://i58.tinypic.com/2q9jm6s.jpg
>

I had pork chops similar to those the other night. The chops were
dredged in a mixture of flour, Korean red pepper powder, and the usual
seasonings for pork chops. No herbs - I don't care for herbs. This was
fried in a wok with a good amount of oil. High heat at first, flipped,
and the heat was turned down. Flipped it several times. Finished it off
at high heat. I cook these things fast - 10 minutes.

On Monday, August 31, 2015 at 7:53:28 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
> > > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > > > Luscious & Thick pork chops tonight... and a great sale price, bought
> > > > three packs... gonna season and fry:
> > > > http://i58.tinypic.com/2q9jm6s.jpg
> > >
> > > Nice price, but a bit on the fatty side doncha think?
> >
> > Pork is supposed to be fatty. I'd trim around the edges,
> > but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.

I'll admit that I used to make this casserole too - only I added raw rice into the Campbells. Prob. I used more milk too to supply added liquid for the rice.

On Mon, 31 Aug 2015 09:49:22 -1000, dsi1 > wrote:

>On 8/30/2015 9:17 AM, Brooklyn1 wrote:
>> Luscious & Thick pork chops tonight... and a great sale price, bought
>> three packs... gonna season and fry:
>> http://i58.tinypic.com/2q9jm6s.jpg
>>
>
>I had pork chops similar to those the other night. The chops were
>dredged in a mixture of flour, Korean red pepper powder, and the usual
>seasonings for pork chops. No herbs - I don't care for herbs. This was
>fried in a wok with a good amount of oil. High heat at first, flipped,
>and the heat was turned down. Flipped it several times. Finished it off
>at high heat. I cook these things fast - 10 minutes.

Pork chops... in a wok?
10 minutes isn't what I would call fast.

On 8/31/2015 3:44 PM, Je�us wrote:
> Pork chops... in a wok?


Jibbering JeBus in a jalopy?

On 2015-08-31 19:49:22 +0000, dsi1 said:

> I had pork chops similar to those the other night. The chops were
> dredged in a mixture of flour, Korean red pepper powder, and the usual
> seasonings for pork chops. No herbs - I don't care for herbs.

Really? Not on anything?

> This was fried in a wok with a good amount of oil. High heat at first,
> flipped, and the heat was turned down. Flipped it several times.
> Finished it off at high heat. I cook these things fast - 10 minutes.

On 8/31/2015 4:14 PM, Sqwertz wrote:

> -sw
>
Buzz off, woman-stalker.

On 8/31/2015 12:28 PM, gtr wrote:
> On 2015-08-31 19:49:22 +0000, dsi1 said:
>
>> I had pork chops similar to those the other night. The chops were
>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>> seasonings for pork chops. No herbs - I don't care for herbs.
>
> Really? Not on anything?
>
>> This was fried in a wok with a good amount of oil. High heat at first,
>> flipped, and the heat was turned down. Flipped it several times.
>> Finished it off at high heat. I cook these things fast - 10 minutes.
>
>

I guess I'm not a herb kind of guy.

On 2015-08-31 5:44 PM, Je�us wrote:

>
> Pork chops... in a wok?
> 10 minutes isn't what I would call fast.
>

Now would I. That is more than I give them on a grill. You would not
have to worry about cooties.

On 2015-08-31 6:46 PM, dsi1 wrote:

>
> I guess I'm not a herb kind of guy.

Then we won't call you Herb ... or 'erb.

On 8/31/2015 5:06 PM, Dave Smith wrote:
> That is more than I give them on a grill. You would not have to worry
> about cooties.


No, that's Bwyann's concern...

On 8/31/2015 7:07 PM, Dave Smith wrote:
> On 2015-08-31 6:46 PM, dsi1 wrote:
>
>>
>> I guess I'm not a herb kind of guy.
>
> Then we won't call you Herb ... or 'erb.

Herbs are wonderful. I can't imagine cooking without them.

Jill

On 8/31/2015 1:07 PM, Dave Smith wrote:
> On 2015-08-31 6:46 PM, dsi1 wrote:
>
>>
>> I guess I'm not a herb kind of guy.
>
> Then we won't call you Herb ... or 'erb.

Herb is alright with me. It sounds so 60s.

On 8/31/2015 1:23 PM, Moe DeLoughan wrote:


>>
>> I would not stuff those, nor would I trim the fat. I would pan-sear
>> them, then dump in a can or two of Campbells Cream of Mushroom soup
>> with a bit of water/milk added, cover and cook on low until done.
>>
>
> We make this with sliced raw potatoes (preferably reds) added to the
> pan. Cook until the soup mixture has thickened and the potatoes are
> done. A favorite comfort food from my childhood.
>

May grandmother just used plain milk. No sear, the chops on top and in
the oven.

Gary wrote in rec.food.cooking:

> Cindy Hamilton wrote:
> >
> > On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas
> > wrote:
> > > On 8/30/2015 1:17 PM, Brooklyn1 wrote:
> > > > Luscious & Thick pork chops tonight... and a great sale price,
> > > > bought three packs... gonna season and fry:
> > > > http://i58.tinypic.com/2q9jm6s.jpg
> > >
> > > Nice price, but a bit on the fatty side doncha think?
> >
> > Pork is supposed to be fatty. I'd trim around the edges,
> > but otherwise they're "well marbled".
>
> I would not stuff those, nor would I trim the fat. I would pan-sear
> them, then dump in a can or two of Campbells Cream of Mushroom soup
> with a bit of water/milk added, cover and cook on low until done.
>
> There! I said it. No one else here would ever say that but it doesn't
> embarrass me to say it. My mom often made pork chops that way and I
> loved them. The fat from the pork chops mixed in with the mushroom
> soup was a big YUM to me. I would consider that "comfort food," yet,
> I've never cooked them that way since I left home 43 years ago.
>
> I might do it sometime though. It's a good dinner. Plate that with
> mashed potatoes and corn or so and spoon the gravy over all. YUM!
> Good comfort eats.

Hum! Might work well!

We do them in a pan with a marinade of Mae Ploy, worstershire, Jufran
brand (or UTZ brand) Banana sauce and soy sauce, maybe a splash of
vinegar and a little patis.

I think my Mom made the cream of mushroom version a few times?

Carol

--

On Mon, 31 Aug 2015 11:12:46 -0500, Sqwertz >
wrote:

>On Sun, 30 Aug 2015 18:11:00 -0500, cshenk wrote:
>
>> Brooklyn1 wrote in rec.food.cooking:
>>
>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>> three packs... gonna season and fry:
>>> http://i58.tinypic.com/2q9jm6s.jpg
>>
>> Wow, 4.49/lb for pork loin?
>
>That's so people think they're getting a deal on the "sale" price.
>Those aren't even "Thick Cut". They're "Not Thin Cut" or "Normal
>Cut".

They were a full 1" thick, I measured... what would a dwarf know...
everything looks huge to a dwarf.

I seasoned them with Penzys adobo and pan fried them and served them
with real mashed spuds, got no complaints.