On Wednesday, August 21, 2019 at 9:19:54 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Tuesday, August 20, 2019 at 9:46:12 PM UTC-4, wrote:
> > > On Tuesday, August 20, 2019 at 5:57:46 PM UTC-5, Ed Pawlowski wrote:
> > > >
> > > Well, my dinner consisted of two inch thick center cut pork chops I snagged
> > > last Friday in the marked down meat bin. But only one landed on my plate.
> > >
> > > I patted them dry while a skillet with about a teaspoon of oil was heating.
> > > Then the were sprinkled with Morton's Seasoning and browned to a beautiful
> > > golden hue. The next step consists of a can of cream of mushroom soup so
> > > if anyone is offended by this addition, stop reading now. I poured about
> > > a quarter of a cup of milk into the can to rinse it out and get the last
> > > bit of soup and all was poured over the chops. A lid went on the skillet
> > > and simmered very, very low for an hour.
> >
> > An hour? Why do you hate your pork chops?
>
> Not at all, Cindy. Call it slow braised if you want. That's the
> way to make them. Sear on high heat, add the mush soup, cover and
> simmer for a long while. The resulting gravy taste (mush soup
> mixed with pork) is to die for. They should just can and sell
> that for a gravy.

I'll take your word for it. I'd rather taste the pork. And chew it.


Cindy Hamilton