View allAll Photos Tagged porkchops
Pork chop seasoned with salt, pepper, and other assorted seasonings. Pan fried. Box pepper and spinach cous cous. A heapin' helpin' of steamed broccoli. Glass o' wine.
First erupted in 1971 with inconsistent eruptions of up to 30 feet. On Sept 5, 1989 too much steam pressure caused Porkchop Geyser to explode. The blast blew rocks up to 220 feet away injuring 8 people. The geyser has not erupted since and is just a gentel pool.
Luckily there were only three of us. The chops are about an inch thick, and there wasn't much to choose from at the grocery store. The meat department was destroyed, but I found these guys hiding in the back.
Phoenix Greyhound Park schooling races, turn #4, Thursday, Sept. 11, 2008.
Heavy cloud cover and low light made for a challenging shoot!
Stuffed pork chop
sauteed onion, shallot, garlic and Peruvian habanero, pan seared the stuffed chop and finished in 400 degree oven for 8 min.
Location in the Loop - just a block off Michigan - of a well-known Chicago barbecue favorite. No alcohol, but a good variety of menu options.
"Deviled" pork chops and broccoli with garlic and lemon from Mark Bittman's "The Best Recipes in the World." I love the book but I think the world has produced better recipes than these two.