Pork was on sale finally. This years prices have been quite high. So I had
a huge package of chops. Me like pork chops. I decided to oven bake them.
Usual method, to lightly dip in melted butter then bread them and bake at
425 flipping halfway in between. I remembered discussing eggs with pork.
So I made an egg/milk mixture to dip the chops in then breaded and baked as
usual. The pork was much more tender, by a lot. It was an amazing
difference. The egg really seems to have some kind of tenderizing effect.
No more of the old way. I am sure if I have not exactly discovered anything
already known somebody will let me know.



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Are you sure it isn't the milk? Soaking meat in buttermilk is common....

N.

"Nancy2" > wrote in message
...
> Are you sure it isn't the milk? Soaking meat in buttermilk is common....
>

It was H&H actually and I did not soak. Just a dip.



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On 2014-09-05 5:07 PM, Paul M. Cook wrote:
> Pork was on sale finally. This years prices have been quite high. So I had
> a huge package of chops. Me like pork chops. I decided to oven bake them.
> Usual method, to lightly dip in melted butter then bread them and bake at
> 425 flipping halfway in between. I remembered discussing eggs with pork.
> So I made an egg/milk mixture to dip the chops in then breaded and baked as
> usual. The pork was much more tender, by a lot. It was an amazing
> difference. The egg really seems to have some kind of tenderizing effect.
> No more of the old way. I am sure if I have not exactly discovered anything
> already known somebody will let me know.
>


I would not have thought of doing that for baking, though is seems a
sound idea for frying them. I only buy pork chops from the local Dutch
butcher and I tend to grill them.... on the gas grill in summer and in a
grill pan on the stove during the winter. Occasionally we fry them in a
pan. When we used to bake them I dipped them in milk, then the seasoned
crumbs.

"Dave Smith" > wrote in message
...
> On 2014-09-05 5:07 PM, Paul M. Cook wrote:
>> Pork was on sale finally. This years prices have been quite high. So I
>> had
>> a huge package of chops. Me like pork chops. I decided to oven bake
>> them.
>> Usual method, to lightly dip in melted butter then bread them and bake at
>> 425 flipping halfway in between. I remembered discussing eggs with pork.
>> So I made an egg/milk mixture to dip the chops in then breaded and baked
>> as
>> usual. The pork was much more tender, by a lot. It was an amazing
>> difference. The egg really seems to have some kind of tenderizing
>> effect.
>> No more of the old way. I am sure if I have not exactly discovered
>> anything
>> already known somebody will let me know.
>>
>
>
> I would not have thought of doing that for baking, though is seems a sound
> idea for frying them. I only buy pork chops from the local Dutch butcher
> and I tend to grill them.... on the gas grill in summer and in a grill pan
> on the stove during the winter. Occasionally we fry them in a pan. When
> we used to bake them I dipped them in milk, then the seasoned crumbs.

Best chops I ever cooked. A little salt in the egg wash was just perfect.
That's my dinner tonight, again. Applesauce, too of course.



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On 2014-09-05 6:06 PM, Paul M. Cook wrote:

>> I would not have thought of doing that for baking, though is seems a sound
>> idea for frying them. I only buy pork chops from the local Dutch butcher
>> and I tend to grill them.... on the gas grill in summer and in a grill pan
>> on the stove during the winter. Occasionally we fry them in a pan. When
>> we used to bake them I dipped them in milk, then the seasoned crumbs.
>
> Best chops I ever cooked.
I will try to remember that tip.

> A little salt in the egg wash was just perfect.
A little salt? IMO the one thing pork chops need is salt. When I grill
them I grind salt and pepper on them about an hour before cooking.



> That's my dinner tonight, again. Applesauce, too of course.

Apple sauce is great with pork. I don't know how my wife can eat them
without applesauce, but she does not have cranberry with turkey. Just
not a condiment type of person.
>

On Friday, September 5, 2014 5:26:10 PM UTC-5, Dave Smith wrote:
> On 2014-09-05 6:06 PM, Paul M. Cook wrote:
>
>
>
> >> I would not have thought of doing that for baking, though is seems a sound
>
> >> idea for frying them. I only buy pork chops from the local Dutch butcher
>
> >> and I tend to grill them.... on the gas grill in summer and in a grill pan
>
> >> on the stove during the winter. Occasionally we fry them in a pan. When
>
> >> we used to bake them I dipped them in milk, then the seasoned crumbs.
>
> >
>
> > Best chops I ever cooked.
>
> I will try to remember that tip.
>
>
>
> > A little salt in the egg wash was just perfect.
>
> A little salt? IMO the one thing pork chops need is salt. When I grill
>
> them I grind salt and pepper on them about an hour before cooking.
>

Do you even know what the word, "theory," means?
>
> > That's my dinner tonight, again. Applesauce, too of course.
>
>
>
> Apple sauce is great with pork. I don't know how my wife can eat them
>
> without applesauce, but she does not have cranberry with turkey. Just
>
> not a condiment type of person.
>
My wife, and especially my son, insist that I never serve pork chops
without scratch made applesauce.

--Bryan

"Paul M. Cook" > wrote in message
...
> Pork was on sale finally. This years prices have been quite high. So I
> had a huge package of chops. Me like pork chops. I decided to oven bake
> them. Usual method, to lightly dip in melted butter then bread them and
> bake at 425 flipping halfway in between. I remembered discussing eggs
> with pork. So I made an egg/milk mixture to dip the chops in then breaded
> and baked as usual. The pork was much more tender, by a lot. It was an
> amazing difference. The egg really seems to have some kind of tenderizing
> effect. No more of the old way. I am sure if I have not exactly
> discovered anything already known somebody will let me know.
>

sealing in the moisture so they don't dry out?

"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> Pork was on sale finally. This years prices have been quite high. So I
>> had a huge package of chops. Me like pork chops. I decided to oven bake
>> them. Usual method, to lightly dip in melted butter then bread them and
>> bake at 425 flipping halfway in between. I remembered discussing eggs
>> with pork. So I made an egg/milk mixture to dip the chops in then breaded
>> and baked as usual. The pork was much more tender, by a lot. It was an
>> amazing difference. The egg really seems to have some kind of
>> tenderizing effect. No more of the old way. I am sure if I have not
>> exactly discovered anything already known somebody will let me know.
>>
>
> sealing in the moisture so they don't dry out?

Could be, they were moist. Looking forward to dinner tonight. I bought 12
pounds of those chops. I amy go crazy and make faux taters.

I'm whipping up another batch of pork with spicy salt tomorrow. The egg
wash surely contributes to that dish's tenderness.



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On 9/5/2014 2:07 PM, Paul M. Cook wrote:
> Pork was on sale finally. This years prices have been quite high. So I had
> a huge package of chops. Me like pork chops. I decided to oven bake them.
> Usual method, to lightly dip in melted butter then bread them and bake at
> 425 flipping halfway in between. I remembered discussing eggs with pork.
> So I made an egg/milk mixture to dip the chops in then breaded and baked as
> usual. The pork was much more tender, by a lot. It was an amazing
> difference. The egg really seems to have some kind of tenderizing effect.
> No more of the old way. I am sure if I have not exactly discovered anything
> already known somebody will let me know.

Perhaps, they are not more tender, merely more juicy as a result of how
the coating traps the nature juices of the chops. With egg, the coating
tends to be somewhat thicker and holds onto the breading. Breading will
hold on even better if the meat is allowed to stand a while before
cooking.

I dip very thin pork chops in flour, then egg, then a mixture of dry
bread crumbs and almond meal (the latter from Trader Joe's). I do the
flour for all of them first. Taking the chops in the same order they
were floured, I then do the egg and crumbs. I let them stand for about
30 minutes before frying. If I have to stack them during any part of
this process, I place wax paper between the layers. This pause between
breading and frying causes the coating to stick to the chops and not
peel away in the frying pan.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

On 2014-09-05 6:31 PM, Bryan-TGWWW wrote:
> On Friday, September 5, 2014 5:26:10 PM UTC-5, Dave Smith wrote:
>> On 2014-09-05 6:06 PM, Paul M. Cook wrote:
>>
>>
>>
>>>> I would not have thought of doing that for baking, though is seems a sound
>>
>>>> idea for frying them. I only buy pork chops from the local Dutch butcher
>>
>>>> and I tend to grill them.... on the gas grill in summer and in a grill pan
>>
>>>> on the stove during the winter. Occasionally we fry them in a pan. When
>>
>>>> we used to bake them I dipped them in milk, then the seasoned crumbs.
>>
>>>
>>
>>> Best chops I ever cooked.
>>
>> I will try to remember that tip.
>>
>>
>>
>>> A little salt in the egg wash was just perfect.
>>
>> A little salt? IMO the one thing pork chops need is salt. When I grill
>>
>> them I grind salt and pepper on them about an hour before cooking.
>>
>
> Do you even know what the word, "theory," means?


Sure, but I don't know WTF that has to do with what I posted because the
word "theory" was not in my post or in the one to which I was replying.

>>
>>> That's my dinner tonight, again. Applesauce, too of course.
>>
>>
>>
>> Apple sauce is great with pork. I don't know how my wife can eat them
>>
>> without applesauce, but she does not have cranberry with turkey. Just
>>
>> not a condiment type of person.
>>
> My wife, and especially my son, insist that I never serve pork chops
> without scratch made applesauce.
>

Do you even know what relevance means?

"David E. Ross" > wrote in message
...
> On 9/5/2014 2:07 PM, Paul M. Cook wrote:
>> Pork was on sale finally. This years prices have been quite high. So I
>> had
>> a huge package of chops. Me like pork chops. I decided to oven bake
>> them.
>> Usual method, to lightly dip in melted butter then bread them and bake at
>> 425 flipping halfway in between. I remembered discussing eggs with pork.
>> So I made an egg/milk mixture to dip the chops in then breaded and baked
>> as
>> usual. The pork was much more tender, by a lot. It was an amazing
>> difference. The egg really seems to have some kind of tenderizing
>> effect.
>> No more of the old way. I am sure if I have not exactly discovered
>> anything
>> already known somebody will let me know.
>
> Perhaps, they are not more tender, merely more juicy as a result of how
> the coating traps the nature juices of the chops. With egg, the coating
> tends to be somewhat thicker and holds onto the breading. Breading will
> hold on even better if the meat is allowed to stand a while before
> cooking.
>
> I dip very thin pork chops in flour, then egg, then a mixture of dry
> bread crumbs and almond meal (the latter from Trader Joe's). I do the
> flour for all of them first. Taking the chops in the same order they
> were floured, I then do the egg and crumbs. I let them stand for about
> 30 minutes before frying. If I have to stack them during any part of
> this process, I place wax paper between the layers. This pause between
> breading and frying causes the coating to stick to the chops and not
> peel away in the frying pan.
>

OK, could be. I let these rest in the fridge for 20 minutes whiule the oven
pre-heated.



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On 9/5/2014 11:07 AM, Paul M. Cook wrote:
> Pork was on sale finally. This years prices have been quite high. So I had
> a huge package of chops. Me like pork chops. I decided to oven bake them.
> Usual method, to lightly dip in melted butter then bread them and bake at
> 425 flipping halfway in between. I remembered discussing eggs with pork.
> So I made an egg/milk mixture to dip the chops in then breaded and baked as
> usual. The pork was much more tender, by a lot. It was an amazing
> difference. The egg really seems to have some kind of tenderizing effect.
> No more of the old way. I am sure if I have not exactly discovered anything
> already known somebody will let me know.
>
>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com
>

It's probably because you got a good batch of pork and because you
didn't cook it all to hell. People tend to cook pork all to hell. I
don't think the eggs did anything except allowed you to come up with a
good looking product without cooking it all to hell.

"dsi1" > wrote in message
...
> On 9/5/2014 11:07 AM, Paul M. Cook wrote:
>> Pork was on sale finally. This years prices have been quite high. So I
>> had
>> a huge package of chops. Me like pork chops. I decided to oven bake
>> them.
>> Usual method, to lightly dip in melted butter then bread them and bake at
>> 425 flipping halfway in between. I remembered discussing eggs with pork.
>> So I made an egg/milk mixture to dip the chops in then breaded and baked
>> as
>> usual. The pork was much more tender, by a lot. It was an amazing
>> difference. The egg really seems to have some kind of tenderizing
>> effect.
>> No more of the old way. I am sure if I have not exactly discovered
>> anything
>> already known somebody will let me know.
>>
>>
>>
>> ---
>> This email is free from viruses and malware because avast! Antivirus
>> protection is active.
>> http://www.avast.com
>>
>
> It's probably because you got a good batch of pork and because you didn't
> cook it all to hell. People tend to cook pork all to hell. I don't think
> the eggs did anything except allowed you to come up with a good looking
> product without cooking it all to hell.

Not buying it. Same batch. Not likely there would be that huge of a
difference.



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On Friday, September 5, 2014 5:22:48 PM UTC-10, Paul M. Cook wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 9/5/2014 11:07 AM, Paul M. Cook wrote:
>
> >> Pork was on sale finally. This years prices have been quite high. So I
>
> >> had
>
> >> a huge package of chops. Me like pork chops. I decided to oven bake
>
> >> them.
>
> >> Usual method, to lightly dip in melted butter then bread them and bake at
>
> >> 425 flipping halfway in between. I remembered discussing eggs with pork.
>
> >> So I made an egg/milk mixture to dip the chops in then breaded and baked
>
> >> as
>
> >> usual. The pork was much more tender, by a lot. It was an amazing
>
> >> difference. The egg really seems to have some kind of tenderizing
>
> >> effect.
>
> >> No more of the old way. I am sure if I have not exactly discovered
>
> >> anything
>
> >> already known somebody will let me know.
>
> >>
>
> >>
>
> >>
>
> >> ---
>
> >> This email is free from viruses and malware because avast! Antivirus
>
> >> protection is active.
>
> >> http://www.avast.com
>
> >>
>
> >
>
> > It's probably because you got a good batch of pork and because you didn't
>
> > cook it all to hell. People tend to cook pork all to hell. I don't think
>
> > the eggs did anything except allowed you to come up with a good looking
>
> > product without cooking it all to hell.
>
>
>
> Not buying it. Same batch. Not likely there would be that huge of a
>
> difference.
>
>
>

What are you saying? You had lousy pork and you cooked it to hell? Not buying it.

>
>
>
>
> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

"dsi1" > wrote in message
...
> On Friday, September 5, 2014 5:22:48 PM UTC-10, Paul M. Cook wrote:
>> "dsi1" > wrote in message
>>
>> ...
>>
>> > On 9/5/2014 11:07 AM, Paul M. Cook wrote:
>>
>> >> Pork was on sale finally. This years prices have been quite high. So
>> >> I
>>
>> >> had
>>
>> >> a huge package of chops. Me like pork chops. I decided to oven bake
>>
>> >> them.
>>
>> >> Usual method, to lightly dip in melted butter then bread them and bake
>> >> at
>>
>> >> 425 flipping halfway in between. I remembered discussing eggs with
>> >> pork.
>>
>> >> So I made an egg/milk mixture to dip the chops in then breaded and
>> >> baked
>>
>> >> as
>>
>> >> usual. The pork was much more tender, by a lot. It was an amazing
>>
>> >> difference. The egg really seems to have some kind of tenderizing
>>
>> >> effect.
>>
>> >> No more of the old way. I am sure if I have not exactly discovered
>>
>> >> anything
>>
>> >> already known somebody will let me know.
>>
>> >>
>>
>> >>
>>
>> >>
>>
>> >> ---
>>
>> >> This email is free from viruses and malware because avast! Antivirus
>>
>> >> protection is active.
>>
>> >> http://www.avast.com
>>
>> >>
>>
>> >
>>
>> > It's probably because you got a good batch of pork and because you
>> > didn't
>>
>> > cook it all to hell. People tend to cook pork all to hell. I don't
>> > think
>>
>> > the eggs did anything except allowed you to come up with a good looking
>>
>> > product without cooking it all to hell.
>>
>>
>>
>> Not buying it. Same batch. Not likely there would be that huge of a
>>
>> difference.
>>
>>
>>
>
> What are you saying? You had lousy pork and you cooked it to hell? Not
> buying it.
>

Got a reading comprehension problem I see. OK let's break this down while I
wait for my coffee water to boil

1) purchased a 4 pound pack of chops. With me so far?
2) cooked them a little differently - kind of like I would oven baked
chicken ie egg/milk wash then bread crumbs
3) it was much more tender than my usual method of melted butter dip
followed by bread crumbs

OK, any questions? An abridged and annotated versaion is available in the
bookstore.



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On 9/6/2014 10:16 AM, Paul M. Cook wrote:
> "dsi1" > wrote in message
> ...
>> On Friday, September 5, 2014 5:22:48 PM UTC-10, Paul M. Cook wrote:
>>> "dsi1" > wrote in message
>>>
>>> ...
>>>
>>>> On 9/5/2014 11:07 AM, Paul M. Cook wrote:
>>>
>>>>> Pork was on sale finally. This years prices have been quite high. So
>>>>> I
>>>
>>>>> had
>>>
>>>>> a huge package of chops. Me like pork chops. I decided to oven bake
>>>
>>>>> them.
>>>
>>>>> Usual method, to lightly dip in melted butter then bread them and bake
>>>>> at
>>>
>>>>> 425 flipping halfway in between. I remembered discussing eggs with
>>>>> pork.
>>>
>>>>> So I made an egg/milk mixture to dip the chops in then breaded and
>>>>> baked
>>>
>>>>> as
>>>
>>>>> usual. The pork was much more tender, by a lot. It was an amazing
>>>
>>>>> difference. The egg really seems to have some kind of tenderizing
>>>
>>>>> effect.
>>>
>>>>> No more of the old way. I am sure if I have not exactly discovered
>>>
>>>>> anything
>>>
>>>>> already known somebody will let me know.
>>>
>>>>>
>>>
>>>>>
>>>
>>>>>
>>>
>>>>> ---
>>>
>>>>> This email is free from viruses and malware because avast! Antivirus
>>>
>>>>> protection is active.
>>>
>>>>> http://www.avast.com
>>>
>>>>>
>>>
>>>>
>>>
>>>> It's probably because you got a good batch of pork and because you
>>>> didn't
>>>
>>>> cook it all to hell. People tend to cook pork all to hell. I don't
>>>> think
>>>
>>>> the eggs did anything except allowed you to come up with a good looking
>>>
>>>> product without cooking it all to hell.
>>>
>>>
>>>
>>> Not buying it. Same batch. Not likely there would be that huge of a
>>>
>>> difference.
>>>
>>>
>>>
>>
>> What are you saying? You had lousy pork and you cooked it to hell? Not
>> buying it.
>>
>
> Got a reading comprehension problem I see. OK let's break this down while I
> wait for my coffee water to boil
>
> 1) purchased a 4 pound pack of chops. With me so far?
> 2) cooked them a little differently - kind of like I would oven baked
> chicken ie egg/milk wash then bread crumbs
> 3) it was much more tender than my usual method of melted butter dip
> followed by bread crumbs
>
> OK, any questions? An abridged and annotated versaion is available in the
> bookstore.
>

Obviously, you just didn't cook that batch of chops all to hell. This
is like rocket science to you ain't it? :-)

>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com
>

"dsi1" > wrote in message
...
> On 9/6/2014 10:16 AM, Paul M. Cook wrote:
>> "dsi1" > wrote in message
>> ...
>>> On Friday, September 5, 2014 5:22:48 PM UTC-10, Paul M. Cook wrote:
>>>> "dsi1" > wrote in message
>>>>
>>>> ...
>>>>
>>>>> On 9/5/2014 11:07 AM, Paul M. Cook wrote:
>>>>
>>>>>> Pork was on sale finally. This years prices have been quite high.
>>>>>> So
>>>>>> I
>>>>
>>>>>> had
>>>>
>>>>>> a huge package of chops. Me like pork chops. I decided to oven bake
>>>>
>>>>>> them.
>>>>
>>>>>> Usual method, to lightly dip in melted butter then bread them and
>>>>>> bake
>>>>>> at
>>>>
>>>>>> 425 flipping halfway in between. I remembered discussing eggs with
>>>>>> pork.
>>>>
>>>>>> So I made an egg/milk mixture to dip the chops in then breaded and
>>>>>> baked
>>>>
>>>>>> as
>>>>
>>>>>> usual. The pork was much more tender, by a lot. It was an amazing
>>>>
>>>>>> difference. The egg really seems to have some kind of tenderizing
>>>>
>>>>>> effect.
>>>>
>>>>>> No more of the old way. I am sure if I have not exactly discovered
>>>>
>>>>>> anything
>>>>
>>>>>> already known somebody will let me know.
>>>>
>>>>>>
>>>>
>>>>>>
>>>>
>>>>>>
>>>>
>>>>>> ---
>>>>
>>>>>> This email is free from viruses and malware because avast! Antivirus
>>>>
>>>>>> protection is active.
>>>>
>>>>>> http://www.avast.com
>>>>
>>>>>>
>>>>
>>>>>
>>>>
>>>>> It's probably because you got a good batch of pork and because you
>>>>> didn't
>>>>
>>>>> cook it all to hell. People tend to cook pork all to hell. I don't
>>>>> think
>>>>
>>>>> the eggs did anything except allowed you to come up with a good
>>>>> looking
>>>>
>>>>> product without cooking it all to hell.
>>>>
>>>>
>>>>
>>>> Not buying it. Same batch. Not likely there would be that huge of a
>>>>
>>>> difference.
>>>>
>>>>
>>>>
>>>
>>> What are you saying? You had lousy pork and you cooked it to hell? Not
>>> buying it.
>>>
>>
>> Got a reading comprehension problem I see. OK let's break this down
>> while I
>> wait for my coffee water to boil
>>
>> 1) purchased a 4 pound pack of chops. With me so far?
>> 2) cooked them a little differently - kind of like I would oven baked
>> chicken ie egg/milk wash then bread crumbs
>> 3) it was much more tender than my usual method of melted butter dip
>> followed by bread crumbs
>>
>> OK, any questions? An abridged and annotated versaion is available in
>> the
>> bookstore.
>>
>
> Obviously, you just didn't cook that batch of chops all to hell. This is
> like rocket science to you ain't it? :-)

I never cook them "all to hell." I've made this extremely complicated and
challenging recipe a thousand times but this time with the egg wash it was
butter soft and tender. Not that my other method was shoe leather but this
was much better.




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On 9/6/2014 11:53 AM, Paul M. Cook wrote:
>
> I never cook them "all to hell." I've made this extremely complicated and
> challenging recipe a thousand times but this time with the egg wash it was
> butter soft and tender. Not that my other method was shoe leather but this
> was much better.
>

Well, congrats on that. Hopefully, you will be able to make your pork
come out the same way.

>
>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com
>

On Friday, September 5, 2014 6:48:47 PM UTC-5, Dave Smith wrote:
> On 2014-09-05 6:31 PM, Bryan-TGWWW wrote:
>
> > On Friday, September 5, 2014 5:26:10 PM UTC-5, Dave Smith wrote:
>
> >> On 2014-09-05 6:06 PM, Paul M. Cook wrote:
>
> >>
>
> >>
>
> >>
>
> >>>> I would not have thought of doing that for baking, though is seems a sound
>
> >>
>
> >>>> idea for frying them. I only buy pork chops from the local Dutch butcher
>
> >>
>
> >>>> and I tend to grill them.... on the gas grill in summer and in a grill pan
>
> >>
>
> >>>> on the stove during the winter. Occasionally we fry them in a pan. When
>
> >>
>
> >>>> we used to bake them I dipped them in milk, then the seasoned crumbs.
>
> >>
>
> >>>
>
> >>
>
> >>> Best chops I ever cooked.
>
> >>
>
> >> I will try to remember that tip.
>
> >>
>
> >>
>
> >>
>
> >>> A little salt in the egg wash was just perfect.
>
> >>
>
> >> A little salt? IMO the one thing pork chops need is salt. When I grill
>
> >>
>
> >> them I grind salt and pepper on them about an hour before cooking.
>
> >>
>
> >
>
> > Do you even know what the word, "theory," means?
>
>
>
>
>
> Sure, but I don't know WTF that has to do with what I posted because the
>
> word "theory" was not in my post or in the one to which I was replying.
>
Sorry. I was sloppy with where I positioned my reply, and made it look as
if I were replying to you, instead of the OP.
>
> >>> That's my dinner tonight, again. Applesauce, too of course.
>
> >>
>
> >>
>
> >>
>
> >> Apple sauce is great with pork. I don't know how my wife can eat them
>
> >>
>
> >> without applesauce, but she does not have cranberry with turkey. Just
>
> >>
>
> >> not a condiment type of person.
>
> >>
>
> > My wife, and especially my son, insist that I never serve pork chops
>
> > without scratch made applesauce.

>
> Do you even know what relevance means?

This part of my reply *was* relevant, but now I do question you. Do you
know the difference between a side dish and a condiment? Perhaps you put
the applesauce onto the pork chop, which I think is atypical.

--Bryan

My Mama made the best and she didn't put no eggs on it. She give it a shake of salt and black pepper then a roll in flour and fry it in a hot cast iron skillet full of Crisco from the can for about half a day. We was worried about worms back in them days. The oven was for cornbread. Let us get a grip here. For a chicken an egg is a donation..for a pig a porkchop is an ultimate sacrifice. Let us get our priorities in order. Thanks.