Re: Dinner suggestion for the year of our lord 20241003!

On Thu, 7 Nov 2024 22:57:49 +0000, Dave Smith wrote:
 

On 2024-11-07 4:41 p.m., dsi1 wrote:

On Thu, 7 Nov 2024 9:22:40 +0000, D wrote:
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A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
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https://www.southyourmouth.com/2013/07/smothered-pork-chops.html
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I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

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I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!
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I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two.  One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan.  Peel
a potato and carrot and cut then into chunks. Peel and half an onion.
When the chop is nicely browned add some apple juice. Toss in the
potato, carrot and onion and cover with a lid. Simmer for 20 minutes.
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I have previously posted another recipe for BBQ grilled chops that turn
out tasty and tender. It calls for thin chops. Mix together salt,
pepper, garlic powder, oregano, and fresh chopped mint.  Rub that mix
into the chops and let them sit for an hour  and then cook them on high
heat for a minute or two each side.  They are delicious and surprisingly
tender.

 Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.