"Caída de la casa" wrote in message news
On 1/31/2018 10:24 AM, Ophelia wrote:
>
>
> "l not -l" wrote in message ...
>
>
> On 31-Jan-2018, "Ophelia" > wrote:
>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I
>> added a few
>> chopped mushrooms too.
>>
>> You??
> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
> white, red and purple), carrots and onions. Today's dinner will
> be leftovers from that meal. Nothing green; the braised collards
> are all gone. Mandarin oranges for dessert.
>
> ==
>
> Oh no, you broke the pork run <g> Actually your chuck roast and veg
> sounds
> great)
>
> I love to see what others make. It gives me ideas for dinners to make
>
>
>
>


Vietnamese pork chops are up again tonight:

http://www.seriouseats.com/recipes/2...xa-recipe.html

Ingredients

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
plenty of fat and marbling

....served with medium rice sticks, Nuoc Cham sauce, slivered green
onions, cilantro and crushed peanuts on top.

==

Ooooh spicy ) I bet you enjoyed it though