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Chopped up pork chops with spinach and (Danish High fat) blue cheese.
Melted an onion, added (frozen) chopped spinach, added cubed pork chops.
Added cream, some creme fraiche and crumbles of blue cheese to fat it up.
Was way to loose in texture, removed from heat and added one egg yolk and whisked it down.
served with newly ground black pepper (like always).
Might be nice with rice, if you want more carbs.
10.15.06 : Pork Chop Noodle : $4.75 : The freshly made noodles are slightly chewy and topped with sour cabbage, marinated minced pork and crunchy bean sprouts. One of my faves!!!
U.S. Army Spc. Bonnie Stewart, a culinary specialist with the Georgia Army National Guard’s 165th Quartermaster Company, 781st Troop Command Detachment, 78th Troop Command, prepares porkchops during drill weekend March 13, 2021, at the unit’s armory in Marietta, Georgia. (U.S. Army National Guard photo by Capt. Bryant Wine)
Porkchop was a stray cat I 'rescued' from the side of a road after he'd been hit by a car... I later discovered that he was deaf. He had many adventures, and incredible character! I still miss him. I guess that's why I haven't got another cat. : )
Porkchop marinated in teriyaki, garlic and sichuanpepper.
Carrots cooked in broth, soysauce light and dark, chinese sugar, staranise, salt, cinnamon.
Northern-style Cold Noodles
by Ken Hom
Ingredients
350g dried or fresh egg noodles
2 tbsp Sesame oil
3 tbsp finely chopped Spring onions, to garnish
For the sauce:
3 tbsp sesame paste or peanut butter
1 and a half tbsp finely chopped Garlic
2 tsp finely chopped root ginger
2 tsp chilli bean sauce
3 tsp Chinese white rice vinegar or cider vinegar
2 tsp orange juice
2 tsp light soy sauce
2 tsp dark soy sauce
half tsp Salt
half tsp freshly ground black pepper
2 tsp Sugar
2 tsp ground roasted Sichuan peppercorns
1 tbsp groundnut oil
1 and a half tsp Sesame oil
Method
1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them in cold water.
2. Drain the noodles thoroughly and toss them with the sesame oil. Arrange them on a platter or in a large bowl.
3. Make the sauce by simply mixing all the ingredients together in a bowl or blender.
4. To serve, pour the sauce on top of the noodles and toss well, then garnish with the spring onions.
This test came out a little better in appearnace, but is also too dry.
The basic approach I worked out is as follows:
Season the pork chop first with a mixture of 2 parts salt, 1 part MSG, 1 part garlic powder, and 4 parts sugar. Add a dash of pepper. Shake the mixture up together in a salt shaker, and liberally apply the mixture to both sides of the pork chop. Sprinkle with flour to coat. Flip over and sprinkle again. Let the pork chop sit for about 5-10 minutes, so the flour adheres to the chop before you lower it into corn oil (350-375 degrees). Cook for 7 minutes.