I have a few go-to recipes for pork chops:

1. Charcoal grilled.

2. Pan-fried then simmered with mushroom gravy.

3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.


What techniques hit your fancy?



Brian

On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
> I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
>
> What techniques hit your fancy?
>
>
>
> Brian

Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.

Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
feel like I'm omitting at least one ingredient from this list.)

Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
grilled.

Browned in a ripping hot skillet and then finished in the oven on a bed
of bread dressing (I freeze the Thanksgiving leftovers just for this
purpose).

I'm not fond of the wet methods (simmering, smothered, etc.)

Cindy Hamilton

Cindy Hamilton wrote:

> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
> > I have a few go-to recipes for pork chops:
> >
> > 1. Charcoal grilled.
> >
> > 2. Pan-fried then simmered with mushroom gravy.
> >
> > 3. Pan-fried then simmered with tomatoes, peppers, and Mexican
> > spices.
> >
> >
> > What techniques hit your fancy?
> >
> >
> >
> > Brian
>
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile
> paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then
> grilled. (I feel like I'm omitting at least one ingredient from this
> list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt
> and then grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a
> bed of bread dressing (I freeze the Thanksgiving leftovers just for
> this purpose).

I reject all these!

I'm kidding.

Certainly Asian-inspired methods make sense. If I get motivated to fire
up the grill I might try some riffs on those. My schedule has opened up
now that I'm no longer a productive member of society.


Brian

On Monday, February 12, 2018 at 3:04:25 PM UTC-6, Default User wrote:
>
> I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
> What techniques hit your fancy?
>
>
> Brian
>
>
If I'm getting an invite I'll take the grilled pork chops any day
over pan fried, marinated, or baked.

On 2/12/2018 3:18 PM, Cindy Hamilton wrote:
> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
>> I have a few go-to recipes for pork chops:
>>
>> 1. Charcoal grilled.
>>
>> 2. Pan-fried then simmered with mushroom gravy.
>>
>> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>>
>>
>> What techniques hit your fancy?
>>
>>
>>
>> Brian
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> feel like I'm omitting at least one ingredient from this list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a bed
> of bread dressing (I freeze the Thanksgiving leftovers just for this
> purpose).
>
> I'm not fond of the wet methods (simmering, smothered, etc.)
>
> Cindy Hamilton

Â* I do a pretty fair Marsala dish with loin steaks . Pound 'em out flat
, bread and brown then add a can of 'shrooms and some cream of 'shroom
soup thinned with some Marsala wine and simmer until tender. Serve over
some fettucini or spaghetti . I use the same cut for a pretty tasty pork
parmesan ... or sliced thinly , marinated in garlic , white wine , and
soy sauce then used for any of several oriental cuisine dishes .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 2/12/2018 4:57 PM, l not -l wrote:
> On 12-Feb-2018, "Default User" > wrote:
>
>> I have a few go-to recipes for pork chops:
>>
>> 1. Charcoal grilled.
>>
>> 2. Pan-fried then simmered with mushroom gravy.
>>
>> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican
>> spices.
>>
>>
>> What techniques hit your fancy?

> Braised; smothered in onion gravy.

That's the one for me! Lightly pan fried first, dredged in seasoned
flour then braised in onion gravy until tender. Served with mashed
potatoes.

Jill

On 2018-02-12 4:04 PM, Default User wrote:
> I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
>
> What techniques hit your fancy?
>
>

Grilled... charcoal or on a gas grill. They are delicious.

On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
> On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:

>> What techniques hit your fancy?
>>
>>
>>
>> Brian
>
> Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>
> Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> feel like I'm omitting at least one ingredient from this list.)
>
> Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> grilled.
>
> Browned in a ripping hot skillet and then finished in the oven on a bed
> of bread dressing (I freeze the Thanksgiving leftovers just for this
> purpose).


My favourite is to rub thin cut chops with a mixture of salt, pepper,
garlic powder, oregano and chopped fresh mint. Let them sit for an hour
and then give them a minute or two over a hot grill.








> I'm not fond of the wet methods (simmering, smothered, etc.)
>

"Default User" > wrote in message
news
>I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
>
> What techniques hit your fancy?
>
>
>
> Brian

I just use salt, pepper and pan fry.

On 2/12/2018 4:33 PM, wrote:
> On Monday, February 12, 2018 at 3:04:25 PM UTC-6, Default User wrote:
>>
>> I have a few go-to recipes for pork chops:
>>
>> 1. Charcoal grilled.
>>
>> 2. Pan-fried then simmered with mushroom gravy.
>>
>> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>>
>> What techniques hit your fancy?
>>
>>
>> Brian
>>
>>
> If I'm getting an invite I'll take the grilled pork chops any day
> over pan fried, marinated, or baked.
>
It's not really a fair comparison. Charcoal grilled pork chops are good
but there are so many contributing factors. Thick chops or thin? On
the bone or not? Fatty? Marinated? What seasonings?

Jill

Sqwertz wrote:


> [Piggybacking due to aioe killfile]
>
> Default User Brain? Talk about a blast from the past. Or have I just
> missed all his posts because a lot of us have AIOE killfiled?

Someone will need to reply to this I suppose to make it visible.

I have been away. Back in 2011, time was getting tight, so when I
bought a new computer I elected to go pretty much cold turkey on
usenet. I let my NIN subscription lapse and didn't set up a newsreader.
Occasionally I'd read or post through Google Groups, mostly in
rec.arts.sf.written.

My free time has expanded by 40 hours or so per week now that I'm no
longer a productive member of society. I'm trying out reestablishing
usenet.

I read about the problems with trolls using AIOE. Unfortunately that's
what I have set up. I have a subscription to Eternal September, but I'd
have to go find the login info because that requires credentials.



Brian

On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:
>
> Someone will need to reply to this I suppose to make it visible.
>
> I have been away. Back in 2011, time was getting tight, so when I
> bought a new computer I elected to go pretty much cold turkey on
> usenet. I let my NIN subscription lapse and didn't set up a newsreader.
> Occasionally I'd read or post through Google Groups, mostly in
> rec.arts.sf.written.
>
> My free time has expanded by 40 hours or so per week now that I'm no
> longer a productive member of society. I'm trying out reestablishing
> usenet.
>
> I read about the problems with trolls using AIOE. Unfortunately that's
> what I have set up. I have a subscription to Eternal September, but I'd
> have to go find the login info because that requires credentials.
>
>
>
> Brian

For Eternal September, you have to set your server settings to "always request authentication when connecting to server" or some other words to that effect. Good luck!

On Monday, February 12, 2018 at 11:04:25 AM UTC-10, Default User wrote:
> I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
>
> What techniques hit your fancy?
>
>
>
> Brian

I like to fry a chop like a steak, after a dredging in flour. I don't have time for anything fancy.

dsi1 wrote:

> On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:

> > I read about the problems with trolls using AIOE. Unfortunately
> > that's what I have set up. I have a subscription to Eternal
> > September, but I'd have to go find the login info because that
> > requires credentials.

>
> For Eternal September, you have to set your server settings to
> "always request authentication when connecting to server" or some
> other words to that effect. Good luck!

My dead computer knows how to set it up and the credentials and all.
But it's not talking.


Brian

On Monday, February 12, 2018 at 4:01:26 PM UTC-10, Default User wrote:
> dsi1 wrote:
>
> > On Monday, February 12, 2018 at 3:48:03 PM UTC-10, Default User wrote:
>
> > > I read about the problems with trolls using AIOE. Unfortunately
> > > that's what I have set up. I have a subscription to Eternal
> > > September, but I'd have to go find the login info because that
> > > requires credentials.
>
> >
> > For Eternal September, you have to set your server settings to
> > "always request authentication when connecting to server" or some
> > other words to that effect. Good luck!
>
> My dead computer knows how to set it up and the credentials and all.
> But it's not talking.
>
>
> Brian

You have forgotten how to log on?

On Mon, 12 Feb 2018 19:14:29 -0600, Sqwertz >
wrote:

>On Mon, 12 Feb 2018 13:33:14 -0800 (PST),
>wrote:
>
>> On Monday, February 12, 2018 at 3:04:25 PM UTC-6, Default User wrote:
>>>
>>> I have a few go-to recipes for pork chops:
>>>
>>> 1. Charcoal grilled.
>>>
>>> 2. Pan-fried then simmered with mushroom gravy.
>>>
>>> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>>>
>>> What techniques hit your fancy?
>>>
>>> Brian
>>>
>>>
>> If I'm getting an invite I'll take the grilled pork chops any day
>> over pan fried, marinated, or baked.
>
>[Piggybacking due to aioe killfile]
>
>Default User Brain? Talk about a blast from the past. Or have I just
>missed all his posts because a lot of us have AIOE killfiled?
>
>Anyway...
>
>Shake and Bake, Baby! If not the box mix, then seasoned, egg washed,
>pankoed, and fried in shallow oil, and topped with gravy. Like So:
>
>https://www.flickr.com/photos/sqwert...9117/lightbox/

Chops look fine but sprouts with onyuns is definitely TIAD... any
cruciferous veggie with onyuns is TIAD... only backwoods hillybillys
add onyuns to slaw... those onyuns would have been much nicer with
carrots and peas draped with bechamel, dusted with a wee **** hair of
nutmeg. Brussels go very well with buttered egg noodles... then
delete those turdy looking spuds... those fercocktah spuds look zactly
like a skunk defecated on his plate... presentation is not the dwarf's
forte.

dsi1 wrote:

>
> You have forgotten how to log on?

Oh, I guess I might be able to find the information.


Brian

"dsi1" wrote in message
...

On Monday, February 12, 2018 at 11:04:25 AM UTC-10, Default User wrote:
> I have a few go-to recipes for pork chops:
>
> 1. Charcoal grilled.
>
> 2. Pan-fried then simmered with mushroom gravy.
>
> 3. Pan-fried then simmered with tomatoes, peppers, and Mexican spices.
>
>
> What techniques hit your fancy?
>
>
>
> Brian

I like to fry a chop like a steak, after a dredging in flour. I don't have
time for anything fancy.

==

I always sous vide thick chops. I then brown them in a very hot pan.
Yum)

On Monday, February 12, 2018 at 5:48:36 PM UTC-5, Dave Smith wrote:
> On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
> > On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
>
> >> What techniques hit your fancy?
> >>
> >>
> >>
> >> Brian
> >
> > Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
> >
> > Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
> > feel like I'm omitting at least one ingredient from this list.)
> >
> > Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
> > grilled.
> >
> > Browned in a ripping hot skillet and then finished in the oven on a bed
> > of bread dressing (I freeze the Thanksgiving leftovers just for this
> > purpose).
>
>
> My favourite is to rub thin cut chops with a mixture of salt, pepper,
> garlic powder, oregano and chopped fresh mint. Let them sit for an hour
> and then give them a minute or two over a hot grill.

What I forgot to say was "cook to no more than medium". I like to see
a little pink in the middle of my pork chop.

Cindy Hamilton

On 2/12/2018 8:14 PM, Sqwertz wrote:
>
> Shake and Bake, Baby! If not the box mix, then seasoned, egg washed,
> pankoed, and fried in shallow oil, and topped with gravy. Like So:
>
> https://www.flickr.com/photos/sqwert...9117/lightbox/
>
> -sw
>
That looks good!

Jill

On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>
> I always sous vide thick chops. I then brown them in a very hot pan.
> Yum)

Yum indeed. I could go for some right now. I have cooked chops that way. Mostly, it would be on Sundays when I got the time to babysit chops. It's a wonderful thing - a pork chop.

Sqwertz wrote:

> On Tue, 13 Feb 2018 06:52:28 -0000 (UTC), Default User wrote:
>
> > dsi1 wrote:
> >
> >>
> >> You have forgotten how to log on?
> >
> > Oh, I guess I might be able to find the information.
>
> There you go. Only one person here uses AIOE and most of the smart
> folks here have killed the whole domain due to excessive nymshifting,
> trolling, and forgeries. As you've probably already noticed.

My recollection (admittedly from years ago) was that Eternal September
was less reliable than AIOE. But xanaNews easily sets up multiple feeds
so I will just have RFC on this one for now and see how it goes.


Brian

On Tuesday, February 13, 2018 at 7:11:44 AM UTC-10, Default User wrote:
>
> My recollection (admittedly from years ago) was that Eternal September
> was less reliable than AIOE. But xanaNews easily sets up multiple feeds
> so I will just have RFC on this one for now and see how it goes.
>
>
> Brian

My recollection is that the NNTP servers became more reliable. My assumption is that they started renting cloud services rather than trying to maintain old, rickety, and cobbled together, machines.

These days, I've stopped using these servers as well as IMAP and POP servers for my email and have gone to web-based services. Boy, what a relief that is.

On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>
> What I forgot to say was "cook to no more than medium". I like to see
> a little pink in the middle of my pork chop.
>
> Cindy Hamilton

Good idea. Here's my pork chop. It was probably sous vide.

https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV

On Tue, 13 Feb 2018 11:39:21 -0800 (PST), dsi1 >
wrote:

>On Tuesday, February 13, 2018 at 7:11:44 AM UTC-10, Default User wrote:
>>
>> My recollection (admittedly from years ago) was that Eternal September
>> was less reliable than AIOE. But xanaNews easily sets up multiple feeds
>> so I will just have RFC on this one for now and see how it goes.
>>
>>
>> Brian
>
>My recollection is that the NNTP servers became more reliable. My assumption is that they started renting cloud services rather than trying to maintain old, rickety, and cobbled together, machines.
>
>These days, I've stopped using these servers as well as IMAP and POP servers for my email and have gone to web-based services. Boy, what a relief that is.

You must be a really clueless computer user. It's great that people
like you can use Google Groups. Don't think about it too much and
enjoy!

dsi1 wrote:
>Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>
>Good idea. Here's my pork chop. It was probably sous vide.
>
>https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV

No pink whatsoever, dry and grey as your grannie's 90 year old vagina.
Don't you own a sharp knife, looks like it was sliced with a dull
ripsaw.

"dsi1" > wrote in message
...
> On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>>
>> I always sous vide thick chops. I then brown them in a very hot pan.
>> Yum)
>
> Yum indeed. I could go for some right now. I have cooked chops that way.
> Mostly, it would be on Sundays when I got the time to babysit chops. It's
> a wonderful thing - a pork chop.


Yes, I am doing mine like that next, thick ones.

Cheri

On Tuesday, February 13, 2018 at 10:08:13 AM UTC-10, Sheldon wrote:
>
> No pink whatsoever, dry and grey as your grannie's 90 year old vagina.
> Don't you own a sharp knife, looks like it was sliced with a dull
> ripsaw.

That's a very interesting observation. How long have you been legally blind?

"dsi1" > wrote in message
...
> On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>>
>> Cindy Hamilton
>
> Good idea. Here's my pork chop. It was probably sous vide.
>
> https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV


Very nice, with just the right amount of pink in the middle. The Brussel
Sprouts look good too.

Cheri

ost writes:
>On Mon, 12 Feb 2018 21:54:56 -0500, wrote:

>>>https://www.flickr.com/photos/sqwert...9117/lightbox/
>>
>> Chops look fine but sprouts with....
>
><yawn> You have me confused with somebody who considers your opinions
>worthy of any consideration. I can't imagine who that would be,
>though.

Julie's gardener?

On Tuesday, February 13, 2018 at 10:16:15 AM UTC-10, Cheri wrote:
>
>
> Very nice, with just the right amount of pink in the middle. The Brussel
> Sprouts look good too.
>
> Cheri

It was a revelation that it was possible to cook a chop that way i.e., not cook the hell out it. It certainly isn't my mom's pork chop - and that's a good thing!

"dsi1" wrote in message
...

On Tuesday, February 13, 2018 at 12:39:46 AM UTC-10, Ophelia wrote:
>
> I always sous vide thick chops. I then brown them in a very hot pan.
> Yum)

Yum indeed. I could go for some right now. I have cooked chops that way.
Mostly, it would be on Sundays when I got the time to babysit chops. It's a
wonderful thing - a pork chop.

=

Oh yes <g>

On Tuesday, February 13, 2018 at 10:49:01 AM UTC-10, Ophelia wrote:
>
> =
>
> Oh yes <g>

The hole in the wall down the street used to serve great pork chops. My chops were probably better but having a third party make it was okay with me. When I walked in the gal used to look at me and say "pork chop!"

"dsi1" wrote in message
...

On Tuesday, February 13, 2018 at 10:49:01 AM UTC-10, Ophelia wrote:
>
> =
>
> Oh yes <g>

The hole in the wall down the street used to serve great pork chops. My
chops were probably better but having a third party make it was okay with
me. When I walked in the gal used to look at me and say "pork chop!"

==

lol I won't get into that))))

dsi1 wrote:
> On Tuesday, February 13, 2018 at 10:08:13 AM UTC-10, Sheldon wrote:
>>
>> No pink whatsoever, dry and grey as your grannie's 90 year old vagina.
>> Don't you own a sharp knife, looks like it was sliced with a dull
>> ripsaw.
>
> That's a very interesting observation. How long have you been legally blind?
>

Oh gawd, tell me he ain't whacking off and splattering his headboard again!

On Tue, 13 Feb 2018 03:14:01 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 12, 2018 at 5:48:36 PM UTC-5, Dave Smith wrote:
>> On 2018-02-12 4:18 PM, Cindy Hamilton wrote:
>> > On Monday, February 12, 2018 at 4:04:25 PM UTC-5, Default User wrote:
>>
>> >> What techniques hit your fancy?
>> >>
>> >>
>> >>
>> >> Brian
>> >
>> > Marinated in soy, ginger, garlic, rice vinegar, sesame oil, chile paste and then grilled.
>> >
>> > Marinated in gochujang, garlic, ginger, soy, sesame oil and then grilled. (I
>> > feel like I'm omitting at least one ingredient from this list.)
>> >
>> > Marinated in olive oil, cumin, parsley, garlic, chile flakes, salt and then
>> > grilled.
>> >
>> > Browned in a ripping hot skillet and then finished in the oven on a bed
>> > of bread dressing (I freeze the Thanksgiving leftovers just for this
>> > purpose).
>>
>>
>> My favourite is to rub thin cut chops with a mixture of salt, pepper,
>> garlic powder, oregano and chopped fresh mint. Let them sit for an hour
>> and then give them a minute or two over a hot grill.
>
>What I forgot to say was "cook to no more than medium". I like to see
>a little pink in the middle of my pork chop.
>
>Cindy Hamilton

terrific looking. I like the pink inside. Great sprouts.
Janet US

On Tue, 13 Feb 2018 12:55:26 -0800 (PST), dsi1 >
wrote:

>On Tuesday, February 13, 2018 at 10:49:01 AM UTC-10, Ophelia wrote:
>>
>> =
>>
>> Oh yes <g>
>
>The hole in the wall down the street used to serve great pork chops.
>My chops were probably better but having a third party make it was
>okay with me. When I walked in the gal used to look at me and say
>"pork chop!"

That's a classic Hawaiian come-on line.

On Tuesday, February 13, 2018 at 11:25:51 AM UTC-10, Ophelia wrote:
>
> lol I won't get into that))))

That is a wise decision. When I go to the Vietnamese hole in the wall, the guy looks at me and says "chicken wing." I kind of resent being labeled pork chop or chicken wing but damn, I do so love those chops and wings so, guilty as charged.

On Tuesday, February 13, 2018 at 11:28:14 AM UTC-10, Hank Rogers wrote:
>
> Oh gawd, tell me he ain't whacking off and splattering his headboard again!

That's the most disgusting thing I've ever heard of. No, wait a minute. I guess it ain't.

https://www.youtube.com/watch?v=3IAXQMUyJ8g

On 2018-02-13 2:46 PM, dsi1 wrote:
> On Tuesday, February 13, 2018 at 1:14:07 AM UTC-10, Cindy Hamilton wrote:
>>
>> What I forgot to say was "cook to no more than medium". I like to see
>> a little pink in the middle of my pork chop.
>>
>> Cindy Hamilton
>
> Good idea. Here's my pork chop. It was probably sous vide.
>
> https://www.amazon.com/photos/share/...YXCRWKaaVUgOPV
>


Probably sous vide? How did it get that crispy breading?