View allAll Photos Tagged porkchop
Eating out for retired people like me has become a financial challenge. With the never-ending price increase, and sub-par customer service in many eateries, perusing the internet, newspapers, cookbooks has become the norm for my wife and me.
Pork chops: I used1 inch thick bone in pork loin chops for this cream of mushroom pork chop recipe. This cut is great for a sear, then roast recipe to make sure it is cooked evenly and juicy.
Brining is always a great idea if you want the juiciest chop of all!
Seasoning: keep it simple with garlic, paprika, salt a little parsley, and pepper. Gently rub it into the pork chops after you pat them dry. You can lessen the amount of salt if desired, but I find it to be just the right amount.
Butter: I opt for unsalted butter. You can use a cooking oil if preferred, but the butter seals in so much flavor.
Garlic: I add a touch to the creamy mushroom sauce. If your mushroom soup is already pretty garlicky, mushrooms: fresh is a must for me, but you could use canned if you want.
Our boneless pork chop recipes always get great reviews and we created this one in true southern style. We rub the chops in a blend of spices sweetened with brown sugar, then brush them with a smoked glaze flavored with molasses. You'll caramelize these to perfection in less than 15 minutes!
★★★★★
當初純粹是因為太想念排骨飯，所以點了"排骨炒飯"
排骨躺在盤子裡的顏色已經令人蠢蠢欲動
咬一口
天啊～
多汁又鮮嫩
完全是在形容這種口感
沒想到鼎泰豐也有這高級口感的排骨，加分！
還有炒的恰到好處的蛋炒飯
飯香蛋香蔥香都有
真是太讓人感動的ㄧ道家常菜
難怪日本人來都要吃這炒飯
不是沒有道理的
These are the pork-chops done. They don't look as good as they tasted. In fact they don't really look appetizing at all, but they were awesome.
©2009 Jon Garvin;
Porkchop Geyser in Yellowstone National Park wasn't up to anything interesting at the time I was there, except emitting this amazing shade of blue.
Actually not as innocent as it looks... porkchop didn't want to share so Deanna inched her way in til she had full control. =) Porkchop was trying to muscle his way back. haha.
Why can't I think of titles. I don't even like pork. This should probably be next to the other one. Oh well, I dont know how to reorder things.
Porkchop is by far one of my favorite blues musicians and he's bringing some friends from across the big pond with him.
This illustration is of an hour glass with the heart running out onto a skull.
Pork chops with tossed green salad
Pork chops
* brined
* browned
* cooked under pressure for one hour. This was perhaps a little too long. If you choose not to use a pressure cooker, they can be braised with a little water for a few hours.
These pork chops were so tender they broke apart lifting them out of the pressure cooker.
Tossed Salad
* Romaine lettuce
* Roma tomatoes
* Avocado
* Artichoke hearts
Dressing
* Raspberry vinegar
* Raspberry jam
* Dijon style mustard
* Olive oil
* Smashed ginger
* Crushed garlic
* S/P
Photo #1 of 1
Photo for Things wot I Made Then Ate
Near the Casino in Asbury Park. Porkchop is an Asbury Park artist of considerable talent.
My Asbury Park photo page www.dancentury.com/asbury-park.html