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Fry em up brown and almost crispy and serve 'em with a good pile of homemade applesauce to dip 'em in.What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Skillet's better--you get some renderings coating them that way.What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Season em up and do a quick sear with a hot skillet or grill and eat em with a bowl of applesauce.
Skillet's better--you get some renderings coating them that way.What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Season em up and do a quick sear with a hot skillet or grill and eat em with a bowl of applesauce.
Those ARE good, but you forgot the gravy.Stuff Them
Those ARE good, but you forgot the gravy.Stuff Them
You are the first person to ever give me mocking funnies in the Food and Wine forum.Those ARE good, but you forgot the gravy.Stuff Them
Gravy is for crappy cooks to cover up their mistakes or inability to turn food into a masterpiece. Sauces on the other hand can add something worthwhile.
I like pork gravy, myself. From the nice deep brown drippings in the pan when you're done frying them up.what kind of a gravy?
What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade in what?What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade for 24 hours then throw on the grill.
What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade in what?What do I do with them? Any ideas?
They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.
Marinade for 24 hours then throw on the grill.
You are the first person to ever give me mocking funnies in the Food and Wine forum.
It's just a little lubrication for dry meat, or extra flavor for a hill of mashed potatoes. I love a great deep deep brown sauce on a great filet mignon but hey, we're talking about on sale thin cut pork chops here.You are the first person to ever give me mocking funnies in the Food and Wine forum.
That's because I wasn't actually mocking you, I was picking at you. Truth be told, I don't often make gravy, but because it is unwanted calories. If I have to choose between calories in gravy and calories in a reduced port sauce over my cheesecake, it's going to be the reduced port every time.
It's just a little lubrication for dry meat, or extra flavor for a hill of mashed potatoes. I love a great deep deep brown sauce on a great filet mignon but hey, we're talking about on sale thin cut pork chops here.