View allAll Photos Tagged porkchop
Ruthie & Andre by New Jersey based artist Porkchop, was executed at the Sunset Pavilion in 2016 as part of the Wooden Walls Project.
Wooden Walls Mural Project, a collaborative initiative led by Jenn Hampton, began bringing internationally renown artists to adorn historical structure in Asbury Park in the wake of Hurricane Sandy.
I had a craving for them (thanks, uncle Dave), and John obligingly brought home these beauties from Canales.
Mural by Porkchop (Michael Lavallee) is a multi-disciplinary artist living in Asbury Park, New Jersey. He has a MBA in Sculpture from VCU and has had a successful career designing and creating murals, mixed media art and sculpture. He creates intriguing scenarios by combining paint, illustration, and text. He has exhibited exclusively in the United States and Europe and is published in “The Greatest Erotic Art of Today/Volume 2″, “Eye Candy” and “I Want Your Skull”. @ artofporkchop.com
Holga HL-C Lens: The lens inherent 'quality' provides for soft focus, chromatic aberration, strong vignetting and light peaks.
Lightly salt and pepper chops and brown in a small amount of olive oil. Add your favorite barbecue sauce (I make my own ... and, sorry, it's a secret recipe!) and simmer until chops are cooked through. Serve with side dish of your choosing or as a sandwich on a nice kaiser roll. Yummy and way too easy!
Ok so is it just me or does this Porkchop look like Jamaica on the map? hehehe I just had to take a pic of this one and share with you all. The sun provided perfect side light!!
And no we haven't gone coocoo just yet 8) hahaha
Feel free to add a note to where your feet once fell or are at now or would like to be on this island :)
Had to redeem my oats from the veal and oat nightmare.
Simple pan roasted pork chop crusted with salt and black pepper.
Savory applesauce made with granny smith apples, shallot, fennel seed, caraway seed, yellow mustard seed and just a bit of horseradish. Reduced in chicken stock.
Steel cut oats prepared with chicken stock and white pepper. Topped with acidified granny smith apple chunks and dusted with black papper.
Yummy.
3D Schauzer-like cake honoring Porkchops 1st birthday. In fondant, with a red fondant polo shirt and leash.
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.
Grilled pork chops with scalloped potatoes, roasted acorn squash and apple sauce at Meil's Restaurant in Stockton, NJ
my friend in new zealand did this for me in february, just before i moved. he's a pretty talented dude.
Peter Brady, catch-phrase generator extraordinaire.
Radiant heat grilling, cannot recommend highly enough. The clean-up process that results from radiant heat grilling.... uhm... not so much.
Porkchop Geyser, western Back Basin, southern Norris Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA.
Pre-1989 appearance of Porkchop Geyser’s vent area (from National Park Service trailside signage). The photo shows the very small vent (shadowed) - it was about 1 to 2 inches in size.
Porkchop Geyser was formerly known as Porkchop Spring. It’s basin was shallow, had a porkchop-shaped outline, a pustulose geyserite border, and a very small vent. Occasional to regular geyser eruptions occurred here during the 1970s and 1980s; spouts reached up to about 20 feet high. From 1985 to mid-1989, Porkchop exhibited perpetual spouter behavior, with a roaring column of water reaching over 30 feet high.
On 5 September 1989, during the annual basin-wide disturbance, a hydrothermal explosion event occurred at Porkchop Geyser, the first one in Norris Back Basin since the large 1878 event that created Steamboat Geyser. The explosion was immediately preceded by partial collapse of Porkchop Geyser’s very small vent, resulting in a brief, high geyser eruption, reaching to about 100 feet. This abnormal discharge of water lowered pressure in Porkchop Geyser’s subsurface reservoir. The lowered pressure caused a large volume of superheated reservoir water to instantly boil and convert to steam. The steam pressure was sufficiently high to explosively shatter geyserite around the vent and send large to small rock fragments up to 220 feet away (one rock was roughly 6 by 4 by 2.5 feet in size). Angular geyserite boulders and smaller rubble still surround the vent to this day. Geologists who examined the site a few hours after the explosion found some geyserite (= hydrothermal opal - hydrous silica) that was soft and gelatinous; this material was derived from the pre-explosion subsurface conduit walls.
Since the explosion, the feature has been a hot spring with milky blue-colored water and having gentle surface disruptions by rising gases. Occasional geyser eruptions have occurred here since 1989.
Water at Porkchop Geyser ranges from slightly hot to very hot. Unlike many Norris Back Basin features, Porkchop Geyser water is not acidic - it’s usually close to neutral or slightly alkaline.