![]() I recently published a backpacking cookbook. ![]() If they carry in my food, I'll cook for them. I cook in the woods too! I've made deals with my hiking buddies. We spend a lot of time outdoors camping, hiking and backpacking. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. ![]() Even the dog knows the command get outta my kitchen! LOL. I tend to take over the kitchen when I get in there. I might make it again, but will add my own improvements if I do. 3 Stars This needed a little *something*something*. I can't think of a single improvement and I will most likely make it again. (Add more oil and butter to skillet as needed).My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. Transfer as cooked to a platter and keep warm in oven. Bake, uncovered, until a thermometer reads 145, 20-25 minutes. Sear them on one side for about 2 minutes. Once the skillet is hot, add the pork chops. Rub the pork chops with olive oil, followed by salt, pepper, and sugar. Mix remaining ingredients in a small bowl spoon over chops. Heat a large skillet over medium-high heat. In a skillet over high heat, pan-sear the pork. Place pork chops in a large cast-iron or other ovenproof skillet. Remove the meat from the marinade and drain off the excess. Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. In a shallow pan, pour marinade over pork chops and marinate for 1 hour. Open & share this animated gif the brady bunch, peter brady, pork chops and applesauce, with everyone you know. Applesauce is a must with pork chops and making applesauce is much easier than it would seem.Check for doneness, depending on the size of the chops you may need to cook an additional 15 minutes. Add applesauce and lemon juice, mix well and pour this entire mixture over the chops in the casserole. Pour in the maple syrup, stir it in and allow it to. Pork Chops (63) Pork Roasts & Tenderloins (28) Prepared & Seasoned Pork (28). Cook until the liquid reduces by half, about 5 minutes. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer. Add the boiling water and blend thoroughly. Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar.Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.Discard bay leaf and mash apples with a fork. ![]() Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Peter thinks it's swell having porkchops and applesauce for dinner.Check out full episodes of The Brady Bunch on CBS.Remove the pork chops from the skillet and allow them to rest for about 5 minutes. Cook the pork chops for 3-4 minutes per side, or until they have reached a minimum internal temperature of 145 F. Carefully add the pork chops to the skillet. Marinate, covered and chilled, turning over once, at least 1 hour. Heat the oil in a large skillet over medium-high heat. Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops.
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