View allAll Photos Tagged porkchops
What I made for dinner tonight. Simple and tasty.
Recipe
8 porkchops (center cut pork loin)
honey
olive oil
garlic powder
1 can crushed pineapple
Place porkchops flat in large bowl. Drizzle with honey. Drizzle with olive oil. cover with garlic powder. Cover with pineapple. Flip porkchops and repeat honey, olive oil, garlic powder and pineapple on second side. Marinate for 20 minutes. Light grill on maximum and allow to warm to 200F. Place porkchops on grill & top with pineapple. Cook for 5 minutes. Flip porkchops, then top with remaining pineapple. Reduce heat to minimum when temperature reaches 400F. Cook until medium-well done. Serves 4. Served here with jasmine rice.
Just made a pork chop with mashed potato and saute mushroom.
Recipe:
-This is a original Pork Chop, just add salt and pepper.
-Heat your fry pan with olive oil (not virgin olive oil) and butter (salted or unsalted, whatever you want).
Place to pork when the butter dissolved and your pan is very hot to make a “ceeshhhh” sound.
-Place the pork for 3 minutes and flip it over for 1 minute.
-When it’s done, place the pork on top of kitchen towel to remove the excess oil.
-Saute the mushrooms up side down and seasoned with only salt and pepper.
-when the mushroom done (the color turns brown), plate up with the pork, slices of tomato, and mashed potato.
-You can add mustard or chili sauce or tomato sauce. depends on your taste.
Enjoy
Lighting:
430EX Camera left (handheld) 1/8th power using an OC-E3 cable
Colored lights in the hula hoop
I enjoy reading the local magazine called Edible Boston. I picked it up at the local Butcher Shop called Savenor's - where I also picked up these beautiful heritage pork chops with bone.
Who are you going to call when you need to evacuate ahead of a wildfire - and you have livestock? Cowboy 9-1-1- of course!
Jacqueline Cooley of Gerber, California was an emergency and specialty vet technician for 17 years before she retired. Now she is a volunteer who helps rescue horses, cattle, goats, pigs and other livestock threatened by wildfires.
She and fellow volunteer Vickie Chandler are members of the nonprofit organization, Cowboy 9-1-1. The group began evacuating livestock during the massive Carr fire that swept through Shasta and Trinity Counties in 2018. Now, Vickie and Jacqueline are on hand for the Mountain and Mill Fires in Siskiyou County.
Using their own rigs and equipment, the two women rounded up horses, goats and even a pig from ranches in the region, and brought them to the Large Animal Shelter run by Animal Control volunteers and headed by Tom Taylor at the Siskiyou County Fairgrounds.
As an added bonus, yesterday Jacqueline delivered a baby goat to a mama who’d been evacuated from the wildfires. That baby goat has been christened “Mountain Fire,” but her nickname is Jackie! The slightly larger kid is named Smoke-n-Ice but nicknamed Tom after shelter lead Tom Taylor.
Photos and reporting by Marcia Antipa and Barbara Wood/American Red Cross
Videos by Marcia Antipa/American Red Cross
I met him 8 years ago and we instantly became best friends. We went everywhere together. He was always happy to see me and I was always happy to see him. A perfect combo.
Today I had to say goodbye to him, and it was one of the hardest things I have ever done.
Porkchop, I miss you pal.
This geyser had a pretty interesting name...not the most inviting pork-chop I'd want to sink my teeth into. But it certainly had an interesting formation combined with a intense blue spring. Yellowstone National Park - View it large.
This is my baby cousin Dean. We spent a lot of time finding a good name for him seeing that the Thai side of my family can't pronounce any name with the letter "l" in it. That's right, no Larrys or Williams other names of the sort. His dad calls him "porkchop" since he is quite a chubby little kid, but no worries he's got plenty of room to grow. We spent much of today gawking and holding and cooing with Dean, and he even tried to suckle with my dad's shirt. He's definitely a people person. He's gonna go places, I just know it.
Pork chops with an orange-lime glaze/marinade (two thick cut pork chops, marinade in juice of one orange and two limes for 1/2 an hour, sear on med/high in skillet then turn down to med/low and cook until around 155 F, let sit for 5-10 minutes on a plate to finish raising the temp)
pan roasted asparagus
garlic bread (homemade bread, 1/2 stick of melted butter, small handful of Parmesan, about 1/4 c. of cheddar, three cloves of minced garlic, 1/4 t. onion powder, 1-2 t. Italian seasoning)
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 :)
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.