I made oven-braised pork chops on the 18th; froze two of them in
individual portions. Those chops were so tender they literally fell off
the bone. Thawed one out today and had it with mac & cheese and
broccoli florets.

https://i.postimg.cc/85Y1vg9s/porkchop.jpg

Jill

On 2020-11-28 6:57 p.m., jmcquown wrote:
> I made oven-braised pork chops on the 18th; froze two of them in
> individual portions.Â* Those chops were so tender they literally fell off
> the bone. Â* Thawed one out today and had it with mac & cheese and
> broccoli florets.
>
> https://i.postimg.cc/85Y1vg9s/porkchop.jpg

Looks good. I did an asparagus and shrimp pasta stir fry with lots of
garlic. I think I nailed it this time.It was the best I have ever done.

On Sat, 28 Nov 2020 18:57:06 -0500, jmcquown wrote:

> I made oven-braised pork chops on the 18th; froze two of them in
> individual portions. Those chops were so tender they literally fell off
> the bone. Thawed one out today and had it with mac & cheese and
> broccoli florets.
>
> https://i.postimg.cc/85Y1vg9s/porkchop.jpg

Frozen broccoli?!?!?! It keeps for weeks in the fridge.

Sheldon: Its not a chop if it doesn't have a bone.

-sw

On 11/28/2020 7:24 PM, Dave Smith wrote:
> On 2020-11-28 6:57 p.m., jmcquown wrote:
>> I made oven-braised pork chops on the 18th; froze two of them in
>> individual portions.Â* Those chops were so tender they literally fell
>> off the bone. Â* Thawed one out today and had it with mac & cheese
>> and broccoli florets.
>>
>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>
> Looks good.Â* I did an asparagus and shrimp pasta stir fry with lots of
> garlic. I think I nailed it this time.It was the best I have ever done.
>
>
Sounds good! I'd love to get my hands on some good asparagus, not the
pencil-thin stalks that show up at local supermarkets. Even when it's
in season I never see nice fat stalks of asparagus.

Jill

On 2020-11-28 7:48 p.m., jmcquown wrote:
> On 11/28/2020 7:24 PM, Dave Smith wrote:
>> On 2020-11-28 6:57 p.m., jmcquown wrote:
>>> I made oven-braised pork chops on the 18th; froze two of them in
>>> individual portions.Â* Those chops were so tender they literally fell
>>> off the bone. Â* Thawed one out today and had it with mac & cheese
>>> and broccoli florets.
>>>
>>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>>
>> Looks good.Â* I did an asparagus and shrimp pasta stir fry with lots of
>> garlic. I think I nailed it this time.It was the best I have ever done.
>>
>>
> Sounds good!Â* I'd love to get my hands on some good asparagus, not the
> pencil-thin stalks that show up at local supermarkets.Â* Even when it's
> in season I never see nice fat stalks of asparagus.
>

This recipe actually works better with the thins stalks. My wife had
picked up a weird bunch of asparagus yesterday, about 2/3 of it was nice
thick stalks and the other 1/3 was thin. We had half of the thick stuff
last night with salmon steaks. I used the skinny stuff in the stir fry
tonight, and we will have the rest of the thicker stalks tomorrow with
beef tenderloins. I should add that this off season asparagus was
pretty good. It wasn't as good as fresh local stuff but pretty darned
good.

On Sat, 28 Nov 2020 20:08:48 -0500, Dave Smith
> wrote:

>On 2020-11-28 7:48 p.m., jmcquown wrote:
>> On 11/28/2020 7:24 PM, Dave Smith wrote:
>>>
>>> Looks good.Â* I did an asparagus and shrimp pasta stir fry with lots of
>>> garlic. I think I nailed it this time.It was the best I have ever done.
>>>
>>>
>> Sounds good!Â* I'd love to get my hands on some good asparagus, not the
>> pencil-thin stalks that show up at local supermarkets.Â* Even when it's
>> in season I never see nice fat stalks of asparagus.
>>
>
>This recipe actually works better with the thins stalks. My wife had
>picked up a weird bunch of asparagus yesterday, about 2/3 of it was nice
>thick stalks and the other 1/3 was thin. We had half of the thick stuff
>last night with salmon steaks. I used the skinny stuff in the stir fry
>tonight, and we will have the rest of the thicker stalks tomorrow with
>beef tenderloins. I should add that this off season asparagus was
>pretty good. It wasn't as good as fresh local stuff but pretty darned
>good.

Thanks for the detailed review.

On 11/28/2020 8:08 PM, Dave Smith wrote:
> On 2020-11-28 7:48 p.m., jmcquown wrote:
>> On 11/28/2020 7:24 PM, Dave Smith wrote:
>>> On 2020-11-28 6:57 p.m., jmcquown wrote:
>>>> I made oven-braised pork chops on the 18th; froze two of them in
>>>> individual portions.Â* Those chops were so tender they literally fell
>>>> off the bone. Â* Thawed one out today and had it with mac & cheese
>>>> and broccoli florets.
>>>>
>>>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>>>
>>> Looks good.Â* I did an asparagus and shrimp pasta stir fry with lots
>>> of garlic. I think I nailed it this time.It was the best I have ever
>>> done.
>>>
>>>
>> Sounds good!Â* I'd love to get my hands on some good asparagus, not the
>> pencil-thin stalks that show up at local supermarkets.Â* Even when it's
>> in season I never see nice fat stalks of asparagus.
>>
>
> This recipe actually works better with the thins stalks.

Oh, I'm sure the thin stalks are better for stir fry. Quick and hot and
you don't want to overcook the shrimp!

>Â* My wife had
> picked up a weird bunch of asparagus yesterday, about 2/3 of it was nice
> thick stalks and the other 1/3 was thin.Â* We had half of the thick stuff
> last night with salmon steaks.Â* I used the skinny stuff in the stir fry
> tonight, and we will have the rest of the thicker stalks tomorrow with
> beef tenderloins.Â* I should add that this off season asparagus was
> pretty good. It wasn't as good as fresh local stuff but pretty darned good.
>
I wish I could find a mixed bunch like that. Thick and thin combo. It's
okay; when I really want asparagus I buy what I can find fresh and enjoy
the taste even if it is just skinny little stalks.

Grew up eating canned asparagus. Ugh!

Jill

On 11/28/2020 7:29 PM, Sqwertz wrote:
> On Sat, 28 Nov 2020 18:57:06 -0500, jmcquown wrote:
>
>> I made oven-braised pork chops on the 18th; froze two of them in
>> individual portions. Those chops were so tender they literally fell off
>> the bone. Thawed one out today and had it with mac & cheese and
>> broccoli florets.
>>
>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>
> Frozen broccoli?!?!?! It keeps for weeks in the fridge.
>
Yeah, but I haven't been to the grocery store in a month.

> Sheldon: Its not a chop if it doesn't have a bone.
>
> -sw
>
The meat fell OFF the bone.

Jill

On Saturday, November 28, 2020 at 5:57:13 PM UTC-6, wrote:
>
> I made oven-braised pork chops on the 18th; froze two of them in
> individual portions. Those chops were so tender they literally fell off
> the bone. Thawed one out today and had it with mac & cheese and
> broccoli florets.
>
> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>
> Jill
>
Mmmmmmmm-mmmmmm.

On 11/28/2020 6:57 PM, jmcquown wrote:
> I made oven-braised pork chops on the 18th; froze two of them in
> individual portions. Those chops were so tender they literally fell off
> the bone. Thawed one out today and had it with mac & cheese and
> broccoli florets.
>
> https://i.postimg.cc/85Y1vg9s/porkchop.jpg

Looks good, Jill. What is the glaze I see on the chops?

On Sat, 28 Nov 2020 21:27:25 -0500, jmcquown >
wrote:

>On 11/28/2020 7:29 PM, Sqwertz wrote:
>> On Sat, 28 Nov 2020 18:57:06 -0500, jmcquown wrote:
>>
>>> I made oven-braised pork chops on the 18th; froze two of them in
>>> individual portions. Those chops were so tender they literally fell off
>>> the bone. Thawed one out today and had it with mac & cheese and
>>> broccoli florets.
>>>
>>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>>
>> Frozen broccoli?!?!?! It keeps for weeks in the fridge.
>>
>Yeah, but I haven't been to the grocery store in a month.
>
>> Sheldon: Its not a chop if it doesn't have a bone.
>>
>> -sw
>>
>The meat fell OFF the bone.
>
>Jill

I braise shoulder pork chops in crushed tomatoes until the meat falls
off the bone, makes the best pasta sauce... easy to pick out the bones
and skim the fat. Doesn't work well with loin chops, not enough fat,
the meat gets tough. Family packs 4-5 lb packs, of shoulder chops go
on sale often, usually $1.29/lb. I'll buy two packs, brown them, and
then add canned crushed tomatoes and seasonings, braise slow until the
meat falls off the bones... makes about 20 quarts of sauce in my 24 qt
pot. When canned tomatoes are on sale I stock up; crushed, whole,
diced. BJs often has #10 cans on sale by the case. My 1 qt.
rectangular plastic tubs take very little freezer space, they stack
like bricks. I never buy jarred sauce, they're awful. I don't use my
garden tomatoes for sauce, they contain too much water. The large
commercial companies remove the water with giant evaporation vacuum
towers, same as used for frozen OJ. Heating garden tomatoes to reduce
the water caramelizes them, brown tomato sauce is awful.

On 11/29/2020 7:39 AM, Gary wrote:
> On 11/28/2020 6:57 PM, jmcquown wrote:
>> I made oven-braised pork chops on the 18th; froze two of them in
>> individual portions.Â* Those chops were so tender they literally fell off
>> the bone. Â* Thawed one out today and had it with mac & cheese and
>> broccoli florets.
>>
>> https://i.postimg.cc/85Y1vg9s/porkchop.jpg
>
> Looks good, Jill. What is the glaze I see on the chops?
>
Thanks. The "glaze" is some of the braising liquid. I really should
have used a cornstarch slurry to thicken it a bit.

Jill