On Tuesday, December 9, 2014 12:46:23 PM UTC-10, Dave Smith wrote:
> On 2014-12-09 4:42 PM, dsi1 wrote:
>
> > Fried pork chops are getting popular in my town. These days, I like to
> > season liberally and dredge in flour. Then it's fried in a good amount
> > of oil turning several times. If it's thick chops, I'll turn down the
> > heat slightly and cover and it go for a few minutes, turning it a couple
> > of times. If it's thinner chops, it'll be good to go.
> >
> > The important part is to not fry it all to hell. Just until the meat
> > loses it's pinkness - or slightly before. This sure ain't your mom's
> > pork chops.
>
>
> I have two alternative recipes for pork chops. If they are big thick
> chops, slice a pocket into them stuff a couple pitted prunes inside, pin
> it closed with a toothpick. Season with salt and pepper and lightly sear
> both sides, then add a chopped potato, carrot, a half onion, pour in
> some apple juice and water and simmer covered.
>
> The other is for thin chops. Mix salt, pepper, garlic powder and fresh
> chopped mint. Rub it into both sides of chops and let them sit for at
> least an hour. Slap them onto a hot grill for about a minute per side.
> They are way better than you could ever imagine grilled thin chops to
> be. My father was not a big meat eater. When I cooked these fore my
> father I was amazed to see him help himself to seconds. I had never
> before seen him have seconds on any meat.

Those dishes sounds just great - even the chops stuffed with prunes! :-)