3 different kinds in the fridge at any given time. I’m not indecisive. Just greedy when it comes to my condiments. I get that passion from my Dad who always had a fortress wall of sauces and spices around his dinner plate.
and stash away in the freezer. Yeah, it’s a 10 pound hunk of meat but I get 3 times as much meat for less than twice the cost as it would be at Kroger. It’s also pretty lean.
Slow Cooker Smothered PorkChops. BBQ Pulled Pork Sandwich. This Oven BakedPork Chop Sauce recipe from Bunny’s Warm Oven has the perfect combination of the delicious sauce and oven bakedpork that is full of luscious flavor and fork tender
Pat the porkchops dry and sprinkle all over with salt and pepper. Transfer the porkchops to a plate. A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon
Rub the porkchopswith the olive oil and seasoning and then place into the hot pan. This is perfect for this time of year a juicy pork chop nicely browned with pancetta, earthy lentils and vegetables all brought together with a comforting creamy mustardsauce I could eat this once a week as it is so tasty
So you favorite bbqsauce or a light ranch would do well here. So of course later that week I decided to make a healthier baked alternative that would be just as crispy and taste just as good as any fried version
It's a nice excuse to make this cozy baked fish. When I cooked this I actually thinned the saucewith a splash of dry white wine, but because the fish releases juices during the baking, the sauce didn't need it
brush with water. brush with oil. In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides
Combine the seasonings listed in the “pork” section and liberally rub your chops. So the dish is a seared pork chop over a cauliflower & potato puree, accompanied by sautéed asparagus, finished with a mushroom & Madeira sauce