Tasting my pork chops
I hadn't cooked pork chops in well over a year or two, so this is a bit of an experiment. I poured some Lea & Perrins Worcestershire Sauce on my pork chops, spinkled on some garlic powder, ground some black pepper over the little piggies, and set the pizza pan with the meat under the broiler. I broiled them for about five minutes, flipped them over, and broiled them another four or five minutes. Pork should ALWAYS be thoroughly cooked but hopefully not over cooked. Next time I may go with 4 + 4 minutes. Thin little "breakfast" pork chops only require about two or three minutes per side, but thick butterfly cut pork chops need more time. They turned out well.
Kathy's Honey Glazed Carrots and my broiled yellow squash were perfect. Sometimes I overcook the squash. Also on my plate is rice, and naturally I have a mixed green salad. When I was growing up, I usually drank iced tea or milk with such a meal, but I think a good German beer hits the spot.
Tasting my pork chops
I hadn't cooked pork chops in well over a year or two, so this is a bit of an experiment. I poured some Lea & Perrins Worcestershire Sauce on my pork chops, spinkled on some garlic powder, ground some black pepper over the little piggies, and set the pizza pan with the meat under the broiler. I broiled them for about five minutes, flipped them over, and broiled them another four or five minutes. Pork should ALWAYS be thoroughly cooked but hopefully not over cooked. Next time I may go with 4 + 4 minutes. Thin little "breakfast" pork chops only require about two or three minutes per side, but thick butterfly cut pork chops need more time. They turned out well.
Kathy's Honey Glazed Carrots and my broiled yellow squash were perfect. Sometimes I overcook the squash. Also on my plate is rice, and naturally I have a mixed green salad. When I was growing up, I usually drank iced tea or milk with such a meal, but I think a good German beer hits the spot.