Sqwertz wrote in rec.food.cooking:

> On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. >
> >> wrote:
> >>
> >>> I don't live in the "South."
> >>> Where you live is "southern' and entirely different from "South"
> and >>> has no real identity
> >>
> >> Bam! Do you feel put in your place now, cshenk?
> >
> > Naw, she's just having fun or unaware that Virginia is the south.
> > Thread was over trimmed to show the root of it was southern use of
> > hot sauces at breakfast I think.
>
> Virginia, like Florida, is not culturally nor culinarily in the
> "South". Geographically, its called part of the Southern Atlantic
> states, but that is just an outdated arbitrary geographical definition
> leftover from the Civil War era when Virginia was party of the
> Confederate (Southern) states.
>
> -sw

Sorry Steve but very wrong abut Virginia. It's only a blending zone on
the coast and even then, it's more apt to be teaching Northern critters
about what a proper hushpuppy is.

Florida on the east side isnt very Southern now (used to be) but still
is on the west side and along to New Orleans direction

--

On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
> > On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
> >
> > > Bruce wrote in rec.food.cooking:
> > >
> > >> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. >
> > >> wrote:
> > >>
> > >>> I don't live in the "South."
> > >>> Where you live is "southern' and entirely different from "South"
> > and >>> has no real identity
> > >>
> > >> Bam! Do you feel put in your place now, cshenk?
> > >
> > > Naw, she's just having fun or unaware that Virginia is the south.
> > > Thread was over trimmed to show the root of it was southern use of
> > > hot sauces at breakfast I think.
> >
> > Virginia, like Florida, is not culturally nor culinarily in the
> > "South". Geographically, its called part of the Southern Atlantic
> > states, but that is just an outdated arbitrary geographical definition
> > leftover from the Civil War era when Virginia was party of the
> > Confederate (Southern) states.
> >
> > -sw
>
> Sorry Steve but very wrong abut Virginia. It's only a blending zone on
> the coast and even then, it's more apt to be teaching Northern critters
> about what a proper hushpuppy is.
>
> Florida on the east side isnt very Southern now (used to be) but still
> is on the west side and along to New Orleans direction
>
> --

My wife used to live in W. Virginia. She calls it the redneck capital of the United States. That's a awful thing to say but she said it - I didn't.

She says that the most shocking thing about moving to Hawaii from the mainland was the mahus using the girl's bathroom.

https://www.youtube.com/watch?v=evox4sNgoCw

On Mon, 31 Jul 2017 17:43:48 -0700 (PDT), dsi1 >
wrote:

>On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
>> Sqwertz wrote in rec.food.cooking:
>>
>> > On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
>> >
>> > > Naw, she's just having fun or unaware that Virginia is the south.
>> > > Thread was over trimmed to show the root of it was southern use of
>> > > hot sauces at breakfast I think.
>> >
>> > Virginia, like Florida, is not culturally nor culinarily in the
>> > "South". Geographically, its called part of the Southern Atlantic
>> > states, but that is just an outdated arbitrary geographical definition
>> > leftover from the Civil War era when Virginia was party of the
>> > Confederate (Southern) states.
>> >
>> > -sw
>>
>> Sorry Steve but very wrong abut Virginia. It's only a blending zone on
>> the coast and even then, it's more apt to be teaching Northern critters
>> about what a proper hushpuppy is.
>>
>> Florida on the east side isnt very Southern now (used to be) but still
>> is on the west side and along to New Orleans direction
>>
>> --
>
>My wife used to live in W. Virginia. She calls it the redneck capital of the United States. That's a awful thing to say but she said it - I didn't.

Is that where they have snake handlers? Guys who handle venomous
snakes because it's up to God whether they get bitten and die or not?

dsi1 wrote in rec.food.cooking:

> On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
> > Sqwertz wrote in rec.food.cooking:
> >
> > > On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
> > >
> > > > Bruce wrote in rec.food.cooking:
> > > >
> > > >> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B.
> > > > >> wrote:
> > > >>
> > > >>> I don't live in the "South."
> > > >>> Where you live is "southern' and entirely different from
> > > "South" and >>> has no real identity
> > > >>
> > > >> Bam! Do you feel put in your place now, cshenk?
> > > >
> > > > Naw, she's just having fun or unaware that Virginia is the
> > > > south. Thread was over trimmed to show the root of it was
> > > > southern use of hot sauces at breakfast I think.
> > >
> > > Virginia, like Florida, is not culturally nor culinarily in the
> > > "South". Geographically, its called part of the Southern Atlantic
> > > states, but that is just an outdated arbitrary geographical
> > > definition leftover from the Civil War era when Virginia was
> > > party of the Confederate (Southern) states.
> > >
> > > -sw
> >
> > Sorry Steve but very wrong abut Virginia. It's only a blending zone
> > on the coast and even then, it's more apt to be teaching Northern
> > critters about what a proper hushpuppy is.
> >
> > Florida on the east side isnt very Southern now (used to be) but
> > still is on the west side and along to New Orleans direction
> >
> > --
>
> My wife used to live in W. Virginia. She calls it the redneck capital
> of the United States. That's a awful thing to say but she said it - I
> didn't.
>
> She says that the most shocking thing about moving to Hawaii from the
> mainland was the mahus using the girl's bathroom.
>
> https://www.youtube.com/watch?v=evox4sNgoCw

LOL! Totally get it. She's right that the more west you get, the more
redneck it gets.

--

On Monday, July 31, 2017 at 3:13:58 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
> > > Sqwertz wrote in rec.food.cooking:
> > >
> > > > On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
> > > >
> > > > > Bruce wrote in rec.food.cooking:
> > > > >
> > > > >> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B.
> > > > > >> wrote:
> > > > >>
> > > > >>> I don't live in the "South."
> > > > >>> Where you live is "southern' and entirely different from
> > > > "South" and >>> has no real identity
> > > > >>
> > > > >> Bam! Do you feel put in your place now, cshenk?
> > > > >
> > > > > Naw, she's just having fun or unaware that Virginia is the
> > > > > south. Thread was over trimmed to show the root of it was
> > > > > southern use of hot sauces at breakfast I think.
> > > >
> > > > Virginia, like Florida, is not culturally nor culinarily in the
> > > > "South". Geographically, its called part of the Southern Atlantic
> > > > states, but that is just an outdated arbitrary geographical
> > > > definition leftover from the Civil War era when Virginia was
> > > > party of the Confederate (Southern) states.
> > > >
> > > > -sw
> > >
> > > Sorry Steve but very wrong abut Virginia. It's only a blending zone
> > > on the coast and even then, it's more apt to be teaching Northern
> > > critters about what a proper hushpuppy is.
> > >
> > > Florida on the east side isnt very Southern now (used to be) but
> > > still is on the west side and along to New Orleans direction
> > >
> > > --
> >
> > My wife used to live in W. Virginia. She calls it the redneck capital
> > of the United States. That's a awful thing to say but she said it - I
> > didn't.
> >
> > She says that the most shocking thing about moving to Hawaii from the
> > mainland was the mahus using the girl's bathroom.
> >
> > https://www.youtube.com/watch?v=evox4sNgoCw
>
> LOL! Totally get it. She's right that the more west you get, the more
> redneck it gets.
>
> --

She was a military brat so that's how her family came to be located here. I guess it's a good thing that they got her Korean step-mom out of that place. That was a lucky break for me too.

On Monday, July 31, 2017 at 2:46:27 PM UTC-10, Bruce wrote:
> On Mon, 31 Jul 2017 17:43:48 -0700 (PDT), dsi1 <dsiahoo.com>
> wrote:
>
> >On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
> >> Sqwertz wrote in rec.food.cooking:
> >>
> >> > On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote:
> >> >
> >> > > Naw, she's just having fun or unaware that Virginia is the south.
> >> > > Thread was over trimmed to show the root of it was southern use of
> >> > > hot sauces at breakfast I think.
> >> >
> >> > Virginia, like Florida, is not culturally nor culinarily in the
> >> > "South". Geographically, its called part of the Southern Atlantic
> >> > states, but that is just an outdated arbitrary geographical definition
> >> > leftover from the Civil War era when Virginia was party of the
> >> > Confederate (Southern) states.
> >> >
> >> > -sw
> >>
> >> Sorry Steve but very wrong abut Virginia. It's only a blending zone on
> >> the coast and even then, it's more apt to be teaching Northern critters
> >> about what a proper hushpuppy is.
> >>
> >> Florida on the east side isnt very Southern now (used to be) but still
> >> is on the west side and along to New Orleans direction
> >>
> >> --
> >
> >My wife used to live in W. Virginia. She calls it the redneck capital of the United States. That's a awful thing to say but she said it - I didn't.
>
> Is that where they have snake handlers? Guys who handle venomous
> snakes because it's up to God whether they get bitten and die or not?

I don't know a damn thing about W. Virginia. Obviously, you know a ton more.

On Mon, 31 Jul 2017 18:29:39 -0700 (PDT), dsi1 >
wrote:

>On Monday, July 31, 2017 at 2:46:27 PM UTC-10, Bruce wrote:
>> On Mon, 31 Jul 2017 17:43:48 -0700 (PDT), dsi1 <dsiahoo.com>
>> wrote:
>>
>> >On Monday, July 31, 2017 at 2:11:14 PM UTC-10, cshenk wrote:
>> >> Sqwertz wrote in rec.food.cooking:
>> >>
>> >> > Virginia, like Florida, is not culturally nor culinarily in the
>> >> > "South". Geographically, its called part of the Southern Atlantic
>> >> > states, but that is just an outdated arbitrary geographical definition
>> >> > leftover from the Civil War era when Virginia was party of the
>> >> > Confederate (Southern) states.
>> >> >
>> >> > -sw
>> >>
>> >> Sorry Steve but very wrong abut Virginia. It's only a blending zone on
>> >> the coast and even then, it's more apt to be teaching Northern critters
>> >> about what a proper hushpuppy is.
>> >>
>> >> Florida on the east side isnt very Southern now (used to be) but still
>> >> is on the west side and along to New Orleans direction
>> >>
>> >> --
>> >
>> >My wife used to live in W. Virginia. She calls it the redneck capital of the United States. That's a awful thing to say but she said it - I didn't.
>>
>> Is that where they have snake handlers? Guys who handle venomous
>> snakes because it's up to God whether they get bitten and die or not?
>
>I don't know a damn thing about W. Virginia. Obviously, you know a ton more.

I used to know someone from there, but I can't remember if she was
from West Virginia or from the other Virginia and if that makes a big
difference or not.

dsi1 wrote:
> On Monday, July 31, 2017 at 11:20:08 AM UTC-10, tert in seattle wrote:
>> l not -l wrote:
>> >
>> > On 31-Jul-2017, tert in seattle > wrote:
>> >
>> >> Sqwertz wrote:
>> >> > On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote:
>> >> >
>> >> >> wrote:
>> >> >>>
>> >> >>> https://postimg.org/image/5l44x6bw5/
>> >> >>>
>> >> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and
>> >> >>> garlic,
>> >> >>> sprinkled with sesame seeds.
>> >> >>
>> >> >> Sounds so good but your plating lacks a bit.
>> >> >>
>> >> >> I would have toasted the seeds
>> >> >> And also reserved a bit of your mix to
>> >> >> drizzle all over the chicken and beans.
>> >> >
>> >> > Bitch, moan, whine. <yawn>
>> >> >
>> >> > -sw
>> >>
>> >> Gary is the new Andy, but not as amusing
>> >
>> > I knew Andy, through his posts on RFC. Andy's posts were among
>> > the ones I always read. Gary is no Andy. The comparison does a
>> > dis-service to Andy. IMO, a more accurate comparison is Gary to
>> > Peter Whats-his-name.
>>
>> whatever - if Andy's ghost hadn't haunted me for a full solid year
>> after that fateful New Year's binge-fest I'd take more care with
>> his "legacy"
>>
>> I'm going to outlive all you old ****s and even if I don't I could
>> literally not care less what yer tired fingers waggle about me after
>> I'm gone
>
> Good luck in your quest to outlive all the old ****s. It seems like a pretty safe bet to me. I'm not feeling especially confident about my chances - not if uncle Un gets his way.
>
> https://www.nytimes.com/2017/07/25/u...rea-north.html
>
> "Duck and cover Magnum, duck and cover!"

wait a second....you are that british dude with the moustache??

On Monday, July 31, 2017 at 5:00:06 PM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Monday, July 31, 2017 at 11:20:08 AM UTC-10, tert in seattle wrote:
> >> l not -l wrote:
> >> >
> >> > On 31-Jul-2017, tert in seattle > wrote:
> >> >
> >> >> Sqwertz wrote:
> >> >> > On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote:
> >> >> >
> >> >> >> wrote:
> >> >> >>>
> >> >> >>> https://postimg.org/image/5l44x6bw5/
> >> >> >>>
> >> >> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and
> >> >> >>> garlic,
> >> >> >>> sprinkled with sesame seeds.
> >> >> >>
> >> >> >> Sounds so good but your plating lacks a bit.
> >> >> >>
> >> >> >> I would have toasted the seeds
> >> >> >> And also reserved a bit of your mix to
> >> >> >> drizzle all over the chicken and beans.
> >> >> >
> >> >> > Bitch, moan, whine. <yawn>
> >> >> >
> >> >> > -sw
> >> >>
> >> >> Gary is the new Andy, but not as amusing
> >> >
> >> > I knew Andy, through his posts on RFC. Andy's posts were among
> >> > the ones I always read. Gary is no Andy. The comparison does a
> >> > dis-service to Andy. IMO, a more accurate comparison is Gary to
> >> > Peter Whats-his-name.
> >>
> >> whatever - if Andy's ghost hadn't haunted me for a full solid year
> >> after that fateful New Year's binge-fest I'd take more care with
> >> his "legacy"
> >>
> >> I'm going to outlive all you old ****s and even if I don't I could
> >> literally not care less what yer tired fingers waggle about me after
> >> I'm gone
> >
> > Good luck in your quest to outlive all the old ****s. It seems like a pretty safe bet to me. I'm not feeling especially confident about my chances - not if uncle Un gets his way.
> >
> > https://www.nytimes.com/2017/07/25/u...rea-north.html
> >
> > "Duck and cover Magnum, duck and cover!"
>
> wait a second....you are that british dude with the moustache??

No, just a funny lookin' Asian dude. ;(

https://www.youtube.com/watch?v=T4_08tc0x9w

"dsi1" wrote in message
...



My wife used to live in W. Virginia. She calls it the redneck capital of the
United States. That's a awful thing to say but she said it - I didn't.

She says that the most shocking thing about moving to Hawaii from the
mainland was the mahus using the girl's bathroom.

https://www.youtube.com/watch?v=evox4sNgoCw

--

lol love it)

On 7/30/2017 11:28 AM, U.S. Janet B. wrote:
> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown >
> wrote:
>
>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>
>>> I tried out a new recipe for grilled thick pork chops. They were
>>> outstanding. It's the first time in several years that I have eaten a
>>> whole pork chop.
(snipped recipe)
>>
>> Thanks, Janet US! I'm glad you enjoyed it!
>>
>> I haven't bought thick cut pork chops in years. The first time I bought
>> them I was about 25. I stuffed them using home baked crumbled
>> cornbread. The added vegetables - onion, celery, maybe garlic. They
>> were sauteed in butter until translucent. Chicken broth was likely what
>> I used for the liquid at that age. At any rate, the mention of thick
>> pork chops brought back some memories. There was always some extra
>> cornbread stuffing baked alongside the stuffed pork chops. That and a
>> green veggie (have some salad!) and you've got a complete meal.
>>
>> Jill
>
> I haven't had a stuffed pork chop in years. My mother always used to
> make them and I just never have. You put stuffed chops in the oven to
> finish? I think she did hers stovetop. For how long do you think?
> Thanks
> Janet US
>
I've never cooked stuffed pork chops on the stove top so no, I didn't
"finish" them in the oven. It was oven all the way. I honestly don't
remember how long I baked them. Perhaps 45 minutes. Oh, and I think I
brushed the chops with a little oil after seasoning with S&P.

Jill

On 7/31/2017 2:51 PM, Sqwertz wrote:
> On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote:
>
>> wrote:
>>>
>>> https://postimg.org/image/5l44x6bw5/
>>>
>>> Chicken wings cooked in Hoisin, rice vinegar, honey and garlic,
>>> sprinkled with sesame seeds.
>>
>> Sounds so good but your plating lacks a bit.
>>
>> I would have toasted the seeds
>> And also reserved a bit of your mix to
>> drizzle all over the chicken and beans.
>
> Bitch, moan, whine. <yawn>
>
> -sw
>
When was the last time Gary posted a pic of something he cooked? Sorry,
I'm too lazy to try to look it up.

Jill

dsi1 wrote:
> On Monday, July 31, 2017 at 5:00:06 PM UTC-10, tert in seattle wrote:
>> dsi1 wrote:

>> > "Duck and cover Magnum, duck and cover!"
>>
>> wait a second....you are that british dude with the moustache??
>
> No, just a funny lookin' Asian dude. ;(
>
> https://www.youtube.com/watch?v=T4_08tc0x9w

hardly a day passes during which I don't feel blessed that I'm not a
millenial

On Tue, 01 Aug 2017 20:54:33 GMT, Wayne Boatwright
> wrote:

>On Sun 30 Jul 2017 08:28:35a, U.S. Janet B. told us...
>
>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown
>> > wrote:
>>
>>>On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>
>>>> I tried out a new recipe for grilled thick pork chops. They
>>>> were outstanding. It's the first time in several years that I
>>>> have eaten a whole pork chop. I served them with wide buttered
>>>> noodles that were dressed with minced parsley, freshly ground
>>>> pepper and garlic. The side was just-picked green and yellow
>>>> bush beans. Here's the recipe for the pork chops.
>>>> CHINESE BARBECUED PORK CHOPS
>>>> 6 Pork chops
>>>> TIPSY MARINADE:
>>>> 3 TB Barbecue sauce (tomato -based)
>>>> 3 TB Sugar
>>>> 2 TB Dry sherry, gin, whiskey, -brandy or rum
>>>> 3 TB Dark soy sauce or 2 TB
>>>> -oyster sauce
>>>> 1/2 tsp. Five spice powder
>>>> 1/2 tsp. Salt
>>>> 1 Garlic clove, mashed.
>>>>
>>>> Mix all the marinade ingredients together and pour
>>>> over pork chops. I marinated them for 8 hours. I drained
>>>> the
>>>> marinade and boiled it for about 15 minutes and then basted the
>>>> grilling chops occasionally with the marinade. Serve 4-6.
>>>> Janet US
>>>>
>>>
>>>Thanks, Janet US! I'm glad you enjoyed it!
>>>
>>>I haven't bought thick cut pork chops in years. The first time I
>>>bought them I was about 25. I stuffed them using home baked
>>>crumbled cornbread. The added vegetables - onion, celery, maybe
>>>garlic. They were sauteed in butter until translucent. Chicken
>>>broth was likely what I used for the liquid at that age. At any
>>>rate, the mention of thick pork chops brought back some memories.
>>>There was always some extra cornbread stuffing baked alongside the
>>>stuffed pork chops. That and a green veggie (have some salad!)
>>>and you've got a complete meal.
>>>
>>>Jill
>>
>> I haven't had a stuffed pork chop in years. My mother always used
>> to make them and I just never have. You put stuffed chops in the
>> oven to finish? I think she did hers stovetop. For how long do
>> you think? Thanks
>> Janet US
>>
>
>My mother always browned the stuffed chops in a skillet on the
>stovetop, then baked them in the oven fo 45-50 minutes. I don't
>think she ever used a recipe, but I found this one and have used it
>several times, although I adjusted the stuffing. As Jill indicated,
>I used dry crumbled homemade cornbread, increasaed the amount of
>sage, used diced celery instead of just the leaves. You can
>certainly make many changes to the stuffing.
>
>https://www.tasteofhome.com/recipes/...rk-chops/print

thanks, Wayne. It's always good to have a tried and true recipe.
I think most of us have elaborated on what Mom made. I'm sure my
mother did the same.
Janet US

On 2017-08-01 2:54 PM, Wayne Boatwright wrote:
> On Sun 30 Jul 2017 08:28:35a, U.S. Janet B. told us...
>
>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown
>> > wrote:
>>
>>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>
>>>> I tried out a new recipe for grilled thick pork chops. They
>>>> were outstanding. It's the first time in several years that I
>>>> have eaten a whole pork chop. I served them with wide buttered
>>>> noodles that were dressed with minced parsley, freshly ground
>>>> pepper and garlic. The side was just-picked green and yellow
>>>> bush beans. Here's the recipe for the pork chops.
>>>> CHINESE BARBECUED PORK CHOPS
>>>> 6 Pork chops
>>>> TIPSY MARINADE:
>>>> 3 TB Barbecue sauce (tomato -based)
>>>> 3 TB Sugar
>>>> 2 TB Dry sherry, gin, whiskey, -brandy or rum
>>>> 3 TB Dark soy sauce or 2 TB
>>>> -oyster sauce
>>>> 1/2 tsp. Five spice powder
>>>> 1/2 tsp. Salt
>>>> 1 Garlic clove, mashed.
>>>>
>>>> Mix all the marinade ingredients together and pour
>>>> over pork chops. I marinated them for 8 hours. I drained
>>>> the
>>>> marinade and boiled it for about 15 minutes and then basted the
>>>> grilling chops occasionally with the marinade. Serve 4-6.
>>>> Janet US
>>>>
>>>
>>> Thanks, Janet US! I'm glad you enjoyed it!
>>>
>>> I haven't bought thick cut pork chops in years. The first time I
>>> bought them I was about 25. I stuffed them using home baked
>>> crumbled cornbread. The added vegetables - onion, celery, maybe
>>> garlic. They were sauteed in butter until translucent. Chicken
>>> broth was likely what I used for the liquid at that age. At any
>>> rate, the mention of thick pork chops brought back some memories.
>>> There was always some extra cornbread stuffing baked alongside the
>>> stuffed pork chops. That and a green veggie (have some salad!)
>>> and you've got a complete meal.
>>>
>>> Jill
>>
>> I haven't had a stuffed pork chop in years. My mother always used
>> to make them and I just never have. You put stuffed chops in the
>> oven to finish? I think she did hers stovetop. For how long do
>> you think? Thanks
>> Janet US
>>
>
> My mother always browned the stuffed chops in a skillet on the
> stovetop, then baked them in the oven fo 45-50 minutes. I don't
> think she ever used a recipe, but I found this one and have used it
> several times, although I adjusted the stuffing. As Jill indicated,
> I used dry crumbled homemade cornbread, increasaed the amount of
> sage, used diced celery instead of just the leaves. You can
> certainly make many changes to the stuffing.
>
> https://www.tasteofhome.com/recipes/...rk-chops/print
>
I've made stuffed pork tenderloins the way my mother always did them.
Coil the TL and tie with string around the "equator". Then push the
stuffing into the recess and pack more on top before baking. Sage, onion
& breadcrumbs was the stuffing mix she always used and I do too. Sage
goes well with pork. I can taste it now:-) Memories:-)
Graham

On Tue, 1 Aug 2017 14:50:00 -0400, jmcquown >
wrote:

>On 7/30/2017 11:28 AM, U.S. Janet B. wrote:
>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown >
>> wrote:
>>
>>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>
>>>> I tried out a new recipe for grilled thick pork chops. They were
>>>> outstanding. It's the first time in several years that I have eaten a
>>>> whole pork chop.
>(snipped recipe)
>>>
>>> Thanks, Janet US! I'm glad you enjoyed it!
>>>
>>> I haven't bought thick cut pork chops in years. The first time I bought
>>> them I was about 25. I stuffed them using home baked crumbled
>>> cornbread. The added vegetables - onion, celery, maybe garlic. They
>>> were sauteed in butter until translucent. Chicken broth was likely what
>>> I used for the liquid at that age. At any rate, the mention of thick
>>> pork chops brought back some memories. There was always some extra
>>> cornbread stuffing baked alongside the stuffed pork chops. That and a
>>> green veggie (have some salad!) and you've got a complete meal.
>>>
>>> Jill
>>
>> I haven't had a stuffed pork chop in years. My mother always used to
>> make them and I just never have. You put stuffed chops in the oven to
>> finish? I think she did hers stovetop. For how long do you think?
>> Thanks
>> Janet US
>>
>I've never cooked stuffed pork chops on the stove top so no, I didn't
>"finish" them in the oven. It was oven all the way. I honestly don't
>remember how long I baked them. Perhaps 45 minutes. Oh, and I think I
>brushed the chops with a little oil after seasoning with S&P.
>
>Jill

thanks for getting back to me, Jill. I guess I just didn't always pay
attention when Mom cooked. It looked simple enough at the time. I
think she did something with dipping in egg. I just don't remember.
I'll try your way and Wayne's recipe when it gets cooler. Thanks
again
Janet US

On 8/1/2017 5:52 PM, graham wrote:
> On 2017-08-01 2:54 PM, Wayne Boatwright wrote:
>> On Sun 30 Jul 2017 08:28:35a, U.S. Janet B. told us...
>>
>>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown
>>> > wrote:
>>>
>>>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I tried out a new recipe for grilled thick pork chops. They
>>>>> were outstanding. It's the first time in several years that I
>>>>> have eaten a whole pork chop. I served them with wide buttered
>>>>> noodles that were dressed with minced parsley, freshly ground
>>>>> pepper and garlic. The side was just-picked green and yellow
>>>>> bush beans. Here's the recipe for the pork chops.
>>>>> CHINESE BARBECUED PORK CHOPS
>>>>> 6 Pork chops
>>>>> TIPSY MARINADE:
>>>>> 3 TB Barbecue sauce (tomato -based)
>>>>> 3 TB Sugar
>>>>> 2 TB Dry sherry, gin, whiskey, -brandy or rum
>>>>> 3 TB Dark soy sauce or 2 TB
>>>>> -oyster sauce
>>>>> 1/2 tsp. Five spice powder
>>>>> 1/2 tsp. Salt
>>>>> 1 Garlic clove, mashed.
>>>>>
>>>>> Mix all the marinade ingredients together and pour
>>>>> over pork chops. I marinated them for 8 hours. I drained
>>>>> the
>>>>> marinade and boiled it for about 15 minutes and then basted the
>>>>> grilling chops occasionally with the marinade. Serve 4-6.
>>>>> Janet US
>>>>>
>>>>
>>>> Thanks, Janet US! I'm glad you enjoyed it!
>>>>
>>>> I haven't bought thick cut pork chops in years. The first time I
>>>> bought them I was about 25. I stuffed them using home baked
>>>> crumbled cornbread. The added vegetables - onion, celery, maybe
>>>> garlic. They were sauteed in butter until translucent. Chicken
>>>> broth was likely what I used for the liquid at that age. At any
>>>> rate, the mention of thick pork chops brought back some memories.
>>>> There was always some extra cornbread stuffing baked alongside the
>>>> stuffed pork chops. That and a green veggie (have some salad!)
>>>> and you've got a complete meal.
>>>>
>>>> Jill
>>>
>>> I haven't had a stuffed pork chop in years. My mother always used
>>> to make them and I just never have. You put stuffed chops in the
>>> oven to finish? I think she did hers stovetop. For how long do
>>> you think? Thanks
>>> Janet US
>>>
>>
>> My mother always browned the stuffed chops in a skillet on the
>> stovetop, then baked them in the oven fo 45-50 minutes. I don't
>> think she ever used a recipe, but I found this one and have used it
>> several times, although I adjusted the stuffing. As Jill indicated,
>> I used dry crumbled homemade cornbread, increasaed the amount of
>> sage, used diced celery instead of just the leaves. You can
>> certainly make many changes to the stuffing.
>>
>> https://www.tasteofhome.com/recipes/...rk-chops/print
>>
> I've made stuffed pork tenderloins the way my mother always did them.
> Coil the TL and tie with string around the "equator". Then push the
> stuffing into the recess and pack more on top before baking. Sage, onion
> & breadcrumbs was the stuffing mix she always used and I do too. Sage
> goes well with pork. I can taste it now:-) Memories:-)
> Graham

I completely forgot to mention the dryed sage. That gets patted along
with the S&P.That works so well with pork.

Jill

On Tue, 1 Aug 2017 18:01:08 -0400, jmcquown >
wrote:

>On 8/1/2017 5:52 PM, graham wrote:
>> On 2017-08-01 2:54 PM, Wayne Boatwright wrote:
>>> On Sun 30 Jul 2017 08:28:35a, U.S. Janet B. told us...
>>>
>>>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown
>>>> > wrote:
>>>>
>>>>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>>>
>>>>>> I tried out a new recipe for grilled thick pork chops. They
>>>>>> were outstanding. It's the first time in several years that I
>>>>>> have eaten a whole pork chop. I served them with wide buttered
>>>>>> noodles that were dressed with minced parsley, freshly ground
>>>>>> pepper and garlic. The side was just-picked green and yellow
>>>>>> bush beans. Here's the recipe for the pork chops.
>>>>>> CHINESE BARBECUED PORK CHOPS
>>>>>> 6 Pork chops
>>>>>> TIPSY MARINADE:
>>>>>> 3 TB Barbecue sauce (tomato -based)
>>>>>> 3 TB Sugar
>>>>>> 2 TB Dry sherry, gin, whiskey, -brandy or rum
>>>>>> 3 TB Dark soy sauce or 2 TB
>>>>>> -oyster sauce
>>>>>> 1/2 tsp. Five spice powder
>>>>>> 1/2 tsp. Salt
>>>>>> 1 Garlic clove, mashed.
>>>>>>
>>>>>> Mix all the marinade ingredients together and pour
>>>>>> over pork chops. I marinated them for 8 hours. I drained
>>>>>> the
>>>>>> marinade and boiled it for about 15 minutes and then basted the
>>>>>> grilling chops occasionally with the marinade. Serve 4-6.
>>>>>> Janet US
>>>>>>
>>>>>
>>>>> Thanks, Janet US! I'm glad you enjoyed it!
>>>>>
>>>>> I haven't bought thick cut pork chops in years. The first time I
>>>>> bought them I was about 25. I stuffed them using home baked
>>>>> crumbled cornbread. The added vegetables - onion, celery, maybe
>>>>> garlic. They were sauteed in butter until translucent. Chicken
>>>>> broth was likely what I used for the liquid at that age. At any
>>>>> rate, the mention of thick pork chops brought back some memories.
>>>>> There was always some extra cornbread stuffing baked alongside the
>>>>> stuffed pork chops. That and a green veggie (have some salad!)
>>>>> and you've got a complete meal.
>>>>>
>>>>> Jill
>>>>
>>>> I haven't had a stuffed pork chop in years. My mother always used
>>>> to make them and I just never have. You put stuffed chops in the
>>>> oven to finish? I think she did hers stovetop. For how long do
>>>> you think? Thanks
>>>> Janet US
>>>>
>>>
>>> My mother always browned the stuffed chops in a skillet on the
>>> stovetop, then baked them in the oven fo 45-50 minutes. I don't
>>> think she ever used a recipe, but I found this one and have used it
>>> several times, although I adjusted the stuffing. As Jill indicated,
>>> I used dry crumbled homemade cornbread, increasaed the amount of
>>> sage, used diced celery instead of just the leaves. You can
>>> certainly make many changes to the stuffing.
>>>
>>> https://www.tasteofhome.com/recipes/...rk-chops/print
>>>
>> I've made stuffed pork tenderloins the way my mother always did them.
>> Coil the TL and tie with string around the "equator". Then push the
>> stuffing into the recess and pack more on top before baking. Sage, onion
>> & breadcrumbs was the stuffing mix she always used and I do too. Sage
>> goes well with pork. I can taste it now:-) Memories:-)
>> Graham
>
>I completely forgot to mention the dryed sage. That gets patted along
>with the S&P.That works so well with pork.
>
>Jill

I almost can't wait but it is going to be a couple of weeks yet. 104F
today.
Janet US

On Tuesday, August 1, 2017 at 9:40:07 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Monday, July 31, 2017 at 5:00:06 PM UTC-10, tert in seattle wrote:
> >> dsi1 wrote:
>
> >> > "Duck and cover Magnum, duck and cover!"
> >>
> >> wait a second....you are that british dude with the moustache??
> >
> > No, just a funny lookin' Asian dude. ;(
> >
> > https://www.youtube.com/watch?v=T4_08tc0x9w
>
> hardly a day passes during which I don't feel blessed that I'm not a
> millenial

Their ways are indeed strange but I'm hoping they won't screw up the planet for future generations. They can hardly do worse.

On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
> On Tue, 1 Aug 2017 14:50:00 -0400, jmcquown >
> wrote:
>
>> On 7/30/2017 11:28 AM, U.S. Janet B. wrote:
>>> On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I tried out a new recipe for grilled thick pork chops. They were
>>>>> outstanding. It's the first time in several years that I have eaten a
>>>>> whole pork chop.
>> (snipped recipe)
>>>>
>>>> Thanks, Janet US! I'm glad you enjoyed it!
>>>>
>>>> I haven't bought thick cut pork chops in years. The first time I bought
>>>> them I was about 25. I stuffed them using home baked crumbled
>>>> cornbread. The added vegetables - onion, celery, maybe garlic. They
>>>> were sauteed in butter until translucent. Chicken broth was likely what
>>>> I used for the liquid at that age. At any rate, the mention of thick
>>>> pork chops brought back some memories. There was always some extra
>>>> cornbread stuffing baked alongside the stuffed pork chops. That and a
>>>> green veggie (have some salad!) and you've got a complete meal.
>>>>
>>>> Jill
>>>
>>> I haven't had a stuffed pork chop in years. My mother always used to
>>> make them and I just never have. You put stuffed chops in the oven to
>>> finish? I think she did hers stovetop. For how long do you think?
>>> Thanks
>>> Janet US
>>>
>> I've never cooked stuffed pork chops on the stove top so no, I didn't
>> "finish" them in the oven. It was oven all the way. I honestly don't
>> remember how long I baked them. Perhaps 45 minutes. Oh, and I think I
>> brushed the chops with a little oil after seasoning with S&P.
>>
>> Jill
>
> thanks for getting back to me, Jill. I guess I just didn't always pay
> attention when Mom cooked. It looked simple enough at the time. I
> think she did something with dipping in egg. I just don't remember.
> I'll try your way and Wayne's recipe when it gets cooler. Thanks
> again
> Janet US
>
My mother never made stuffed pork chops. Can't say I learned a heck of
a lot from her about cooking.

Jill

"jmcquown" > wrote in message
news
> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:

> My mother never made stuffed pork chops. Can't say I learned a heck of a
> lot from her about cooking.

Mine did Shake and Bake.

dsi1 wrote:
> On Tuesday, August 1, 2017 at 9:40:07 AM UTC-10, tert in seattle wrote:
>> dsi1 wrote:
>> > On Monday, July 31, 2017 at 5:00:06 PM UTC-10, tert in seattle wrote:
>> >> dsi1 wrote:
>>
>> >> > "Duck and cover Magnum, duck and cover!"
>> >>
>> >> wait a second....you are that british dude with the moustache??
>> >
>> > No, just a funny lookin' Asian dude. ;(
>> >
>> > https://www.youtube.com/watch?v=T4_08tc0x9w
>>
>> hardly a day passes during which I don't feel blessed that I'm not a
>> millenial
>
> Their ways are indeed strange but I'm hoping they won't screw up the planet for future generations. They can hardly do worse.

it's too late, the planet is screwed

they might figure out a way to unscrew it but that seems unlikely

On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
>news
>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>
>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>> lot from her about cooking.
>
>Mine did Shake and Bake.

I haven't made stuffed pork chops in years. I really love pork with
stuffing, so now I just lay the stuffing in the bottom of a pan and
put the pork chops on top. You get the same taste, but more stuffing.

Dori

"Doris Night" wrote in message
...

On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
>news
>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>
>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>> lot from her about cooking.
>
>Mine did Shake and Bake.

I haven't made stuffed pork chops in years. I really love pork with
stuffing, so now I just lay the stuffing in the bottom of a pan and
put the pork chops on top. You get the same taste, but more stuffing.

Doris

---

What a good idea!

What stuffing do you use and how long do you cook your chops?




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

On Tuesday, August 1, 2017 at 11:52:16 PM UTC-4, Doris Night wrote:
> On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> > wrote:
>
> >
> >"jmcquown" > wrote in message
> >news
> >> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
> >
> >> My mother never made stuffed pork chops. Can't say I learned a heck of a
> >> lot from her about cooking.
> >
> >Mine did Shake and Bake.
>
> I haven't made stuffed pork chops in years. I really love pork with
> stuffing, so now I just lay the stuffing in the bottom of a pan and
> put the pork chops on top. You get the same taste, but more stuffing.

That's what I do. If I have leftover stuffing from Thanksgiving (I freeze
any surplus), I use that. Otherwise it's Stovetop. Makes a quick weeknight
supper.

I brown the chops, make the Stovetop in the same pan, put the chops
back on top and put it in a 350 F oven for maybe 15-20 minutes.
(I like the pork to be a little pink inside when it's done.)
I take the chops back off of the bed of stuffing, start the broiler,
and crisp up the top of the stuffing a little while the chops rest.

Cindy Hamilton

jmcquown wrote:
>
> When was the last time Gary posted a pic of something he cooked? Sorry,
> I'm too lazy to try to look it up.

Perhaps Gary was too lazy to take pics and post them.

On 8/1/2017 11:52 PM, Doris Night wrote:
> On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> news
>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>
>>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>>> lot from her about cooking.
>>
>> Mine did Shake and Bake.
>
> I haven't made stuffed pork chops in years. I really love pork with
> stuffing, so now I just lay the stuffing in the bottom of a pan and
> put the pork chops on top. You get the same taste, but more stuffing.

I've made them using two thin chops so it's easier and I baked
them like that. It's all good, no matter how you do it. I used
to make a corn stuffing, I should see if I can find that recipe
again.

nancy

On Tue, 01 Aug 2017 23:52:23 -0400, Doris Night
> wrote:

>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>
>>
>>"jmcquown" > wrote in message
>>news
>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>
>>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>>> lot from her about cooking.
>>
>>Mine did Shake and Bake.
>
>I haven't made stuffed pork chops in years. I really love pork with
>stuffing, so now I just lay the stuffing in the bottom of a pan and
>put the pork chops on top. You get the same taste, but more stuffing.
>
>Dori
>
O.K., now we're getting to the purpose of stuffing a pork chop ;-)
Well done, Grasshopper!
Janet US

On 2017-08-02 10:12 AM, Nancy Young wrote:

>> I haven't made stuffed pork chops in years. I really love pork with
>> stuffing, so now I just lay the stuffing in the bottom of a pan and
>> put the pork chops on top. You get the same taste, but more stuffing.
>
> I've made them using two thin chops so it's easier and I baked
> them like that. It's all good, no matter how you do it. I used
> to make a corn stuffing, I should see if I can find that recipe
> again.
>


I can't remember ever having cooked or eaten pork chops with a bread
stuffing. I have stuffed them with pitted prunes. It was a recipe I
saw years ago Over Easy. Slit a pocket into a nice thick loin chop,
stick a couple pitted prunes in it and stick a tooth pick in to hold it
together. Season both sides of the chop and toss in into a hot pan to
brown it on both sides. Toss in some chunks of potato, carrot and a
onion. Add some apple juice, cover and simmer for 20 minutes.

On 8/2/2017 10:45 AM, Dave Smith wrote:
> On 2017-08-02 10:12 AM, Nancy Young wrote:
>
>>> I haven't made stuffed pork chops in years. I really love pork with
>>> stuffing, so now I just lay the stuffing in the bottom of a pan and
>>> put the pork chops on top. You get the same taste, but more stuffing.
>>
>> I've made them using two thin chops so it's easier and I baked
>> them like that. It's all good, no matter how you do it. I used
>> to make a corn stuffing, I should see if I can find that recipe
>> again.
>>
>
>
> I can't remember ever having cooked or eaten pork chops with a bread
> stuffing. I have stuffed them with pitted prunes. It was a recipe I
> saw years ago Over Easy. Slit a pocket into a nice thick loin chop,
> stick a couple pitted prunes in it and stick a tooth pick in to hold it
> together. Season both sides of the chop and toss in into a hot pan to
> brown it on both sides. Toss in some chunks of potato, carrot and a
> onion. Add some apple juice, cover and simmer for 20 minutes.
>
Sorry Dave, prunes and apple juice, no thanks. But do enjoy it!

Jill

On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
wrote:

>"Doris Night" wrote in message
.. .
>
>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>
>>
>>"jmcquown" > wrote in message
>>news
>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>
>>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>>> lot from her about cooking.
>>
>>Mine did Shake and Bake.
>
>I haven't made stuffed pork chops in years. I really love pork with
>stuffing, so now I just lay the stuffing in the bottom of a pan and
>put the pork chops on top. You get the same taste, but more stuffing.
>
>Doris
>
>---
>
>What a good idea!
>
>What stuffing do you use and how long do you cook your chops?

I use cubed bread with chopped onion, celery, and apple. It's seasoned
with s&p, and some fresh herbs, especially sage. Sometimes I put
sauteed diced bacon in it, but usually just a T of butter. It's
moistened with chicken stock.

Doris

On 8/2/2017 12:57 PM, Doris Night wrote:
> On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
> wrote:
>
>> "Doris Night" wrote in message
>> ...
>>
>>> "jmcquown" > wrote in message
>>> news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>>>> lot from her about cooking.
>>
>> I haven't made stuffed pork chops in years. I really love pork with
>> stuffing, so now I just lay the stuffing in the bottom of a pan and
>> put the pork chops on top. You get the same taste, but more stuffing.
>>
>> Doris
>>
>> ---
>>
>> What a good idea!
>>
>> What stuffing do you use and how long do you cook your chops?
>
> I use cubed bread with chopped onion, celery, and apple. It's seasoned
> with s&p, and some fresh herbs, especially sage. Sometimes I put
> sauteed diced bacon in it, but usually just a T of butter. It's
> moistened with chicken stock.
>
> Doris
>
Not being a fan of apples in stuffing, I'd leave that out. I've never
added bacon... hmmmm. Otherwise I completely agree. Cooking time
depends on the thickness of the pork chops.

But yes, add about 1 Tbs. of butter and hot chicken stock to the
stuffing. Stir well until moistened. Add the stock gradually!

This is sound advice from Doris. The method works well whether you use
a bag dried stuffing, use Stove Top (boxed mix) or bake and dry your own
bread. The herbs are important, too.

Jill

"Doris Night" wrote in message
...

On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
wrote:

>"Doris Night" wrote in message
.. .
>
>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>
>>
>>"jmcquown" > wrote in message
>>news
>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>
>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>> a
>>> lot from her about cooking.
>>
>>Mine did Shake and Bake.
>
>I haven't made stuffed pork chops in years. I really love pork with
>stuffing, so now I just lay the stuffing in the bottom of a pan and
>put the pork chops on top. You get the same taste, but more stuffing.
>
>Doris
>
>---
>
>What a good idea!
>
>What stuffing do you use and how long do you cook your chops?

I use cubed bread with chopped onion, celery, and apple. It's seasoned
with s&p, and some fresh herbs, especially sage. Sometimes I put
sauteed diced bacon in it, but usually just a T of butter. It's
moistened with chicken stock.

Doris
==

Thanks very much, Doris) How thick is the stuffing and how long do you
cook your cook it all and for how long?

Sorry if I am asking too much. I usually pan fry pork chops and finish in
the oven but I haven't roasted them on top of anything it is sound really
good)

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

"jmcquown" wrote in message news
On 8/2/2017 12:57 PM, Doris Night wrote:
> On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
> wrote:
>
>> "Doris Night" wrote in message
>> ...
>>
>>> "jmcquown" > wrote in message
>>> news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>>> a
>>>> lot from her about cooking.
>>
>> I haven't made stuffed pork chops in years. I really love pork with
>> stuffing, so now I just lay the stuffing in the bottom of a pan and
>> put the pork chops on top. You get the same taste, but more stuffing.
>>
>> Doris
>>
>> ---
>>
>> What a good idea!
>>
>> What stuffing do you use and how long do you cook your chops?
>
> I use cubed bread with chopped onion, celery, and apple. It's seasoned
> with s&p, and some fresh herbs, especially sage. Sometimes I put
> sauteed diced bacon in it, but usually just a T of butter. It's
> moistened with chicken stock.
>
> Doris
>
Not being a fan of apples in stuffing, I'd leave that out. I've never
added bacon... hmmmm. Otherwise I completely agree. Cooking time
depends on the thickness of the pork chops.

But yes, add about 1 Tbs. of butter and hot chicken stock to the
stuffing. Stir well until moistened. Add the stock gradually!

This is sound advice from Doris. The method works well whether you use
a bag dried stuffing, use Stove Top (boxed mix) or bake and dry your own
bread. The herbs are important, too.

Jill

==

I had Googled 'stove top dressing' but I prefer tried and tested. I like
the apple idea too. It goes really well with pork.



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

On Wed, 2 Aug 2017 19:59:17 +0100, "Ophelia" >
wrote:

>"Doris Night" wrote in message
.. .
>
>On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
>wrote:
>
>>"Doris Night" wrote in message
. ..
>>
>>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"jmcquown" > wrote in message
>>>news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>>> a
>>>> lot from her about cooking.
>>>
>>>Mine did Shake and Bake.
>>
>>I haven't made stuffed pork chops in years. I really love pork with
>>stuffing, so now I just lay the stuffing in the bottom of a pan and
>>put the pork chops on top. You get the same taste, but more stuffing.
>>
>>Doris
>>
>>---
>>
>>What a good idea!
>>
>>What stuffing do you use and how long do you cook your chops?
>
>I use cubed bread with chopped onion, celery, and apple. It's seasoned
>with s&p, and some fresh herbs, especially sage. Sometimes I put
>sauteed diced bacon in it, but usually just a T of butter. It's
>moistened with chicken stock.
>
>Doris
>==
>
>Thanks very much, Doris) How thick is the stuffing and how long do you
>cook your cook it all and for how long?
>
>Sorry if I am asking too much. I usually pan fry pork chops and finish in
>the oven but I haven't roasted them on top of anything it is sound really
>good)

How thick the stuffing is depends on how hungry you are When I make
this for my husband and me, I use 3-4 slices of white bread, cubed,
1/2 onion, 1/2 apple, and a rib or two of celery. That gives you a
good amount of stuffing, and I just pile it in a shallow corning ware
baking dish.

The raw pork chops go on top, add s&p, then roast until the chops are
fairly well done. This is not a cooking method where you want to aim
for slightly underdone pork.

Very important - use bone-in chops. Much more flavour.

Doris

"Doris Night" wrote in message
...

On Wed, 2 Aug 2017 19:59:17 +0100, "Ophelia" >
wrote:

>"Doris Night" wrote in message
.. .
>
>On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
>wrote:
>
>>"Doris Night" wrote in message
. ..
>>
>>On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"jmcquown" > wrote in message
>>>news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>>> a
>>>> lot from her about cooking.
>>>
>>>Mine did Shake and Bake.
>>
>>I haven't made stuffed pork chops in years. I really love pork with
>>stuffing, so now I just lay the stuffing in the bottom of a pan and
>>put the pork chops on top. You get the same taste, but more stuffing.
>>
>>Doris
>>
>>---
>>
>>What a good idea!
>>
>>What stuffing do you use and how long do you cook your chops?
>
>I use cubed bread with chopped onion, celery, and apple. It's seasoned
>with s&p, and some fresh herbs, especially sage. Sometimes I put
>sauteed diced bacon in it, but usually just a T of butter. It's
>moistened with chicken stock.
>
>Doris
>==
>
>Thanks very much, Doris) How thick is the stuffing and how long do you
>cook your cook it all and for how long?
>
>Sorry if I am asking too much. I usually pan fry pork chops and finish in
>the oven but I haven't roasted them on top of anything it is sound really
>good)

How thick the stuffing is depends on how hungry you are When I make
this for my husband and me, I use 3-4 slices of white bread, cubed,
1/2 onion, 1/2 apple, and a rib or two of celery. That gives you a
good amount of stuffing, and I just pile it in a shallow corning ware
baking dish.

The raw pork chops go on top, add s&p, then roast until the chops are
fairly well done. This is not a cooking method where you want to aim
for slightly underdone pork.

Very important - use bone-in chops. Much more flavour.

Doris

==

Thank you I agree about the chops. I always use 'bone in' when I am
roasting chops



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

"Doris Night" > wrote in message
...
> On Tue, 1 Aug 2017 20:18:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"jmcquown" > wrote in message
>>news
>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>
>>> My mother never made stuffed pork chops. Can't say I learned a heck of
>>> a
>>> lot from her about cooking.
>>
>>Mine did Shake and Bake.
>
> I haven't made stuffed pork chops in years. I really love pork with
> stuffing, so now I just lay the stuffing in the bottom of a pan and
> put the pork chops on top. You get the same taste, but more stuffing.

I don't think I've ever had stuffed ones. I think maybe I bought some
prestuffed ones once. I'm not a pork fan unless it's bacon.

On 8/2/2017 8:26 AM, Gary wrote:
> jmcquown wrote:
>>
>> When was the last time Gary posted a pic of something he cooked? Sorry,
>> I'm too lazy to try to look it up.
>
> Perhaps Gary was too lazy to take pics and post them.
>
It's a plausible reason. I don't take pics of everything I cook, either.

Jill

jmcquown wrote:
>Gary wrote:
>> jmcquown wrote:
>>>
>>> When was the last time Gary posted a pic of something he cooked? Sorry,
>>> I'm too lazy to try to look it up.
>>
>> Perhaps Gary was too lazy to take pics and post them.
>>
>It's a plausible reason. I don't take pics of everything I cook, either.

No one posts pics of *everything* they cook, I'm truly not interested
in seeing pics of *everything* someone cooks, I'm not interested in
seeing a bowl of their morning oatmeal. I've also no interest in
pics, or even recipes, lifted off the net that some constantly post as
something they've cooked but in fact they never cooked. However I
think it's reasonable to expect pics when someone is going on about
something exceptional... otherwise they're just blowhards... we've had
posters here who nearly daily posted about an entire meal like it's a
catered affair menu but then never posted so much as a pic of that
special dessert they described in minute detail... there are a few
here now who do that... Lil D'Weenie for one.

jmcquown wrote:
>
> On 8/2/2017 8:26 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> When was the last time Gary posted a pic of something he cooked? Sorry,
> >> I'm too lazy to try to look it up.
> >
> > Perhaps Gary was too lazy to take pics and post them.
> >
> It's a plausible reason. I don't take pics of everything I cook, either.
>
> Jill

As I did explain once about a year ago, my old camera is just
that...
very old. Resolution is only 1 megapixel. Plus after all these
years
it won't focus well with close-ups.

I do take food pics occasionally but then look at them and decide
not to send them. Always blurry at the very least.

G.