A sometimes daily review of meals prepared and a list of movies
watched with a few mentions of Dudley too of course....Just a beginning.
Hi Jim. That looks good. I avoid pork chops because they usually are very dry. Have you any tips to ensure that they stay moist after cooking?
hey jim did u get the mail i sent u???
Which one Graham. I got an email with the video of the song for Karens tape but It won'nt work. I need the song. What was the name of the song again.Maybe I will try to get it over here.
Hi EvelynIt is not easy to do plain grilled pork chops and I rarely do them. If I do I make sure that I get the loin chop and sear it very well at first and then let it cook like a roast. These are thick chops so they take a little time to cook. Most always you need some kind of a sauce with them. I find that if I bread them they stay a little moister but you still need a sauce. I this case I browned some unsalted butter in a pan, then I threw in some capers, chopped onions and chopped tomato as well as a little chopped cilantro. I added a little veal stock for consistency but that was an extra step. There is a very good argentinian sauce for grill and it is very simple. It is called chimichurri:3/4 cup olive oil 3 tablespoons red wine vinegar 1/2 chopped onions 2 tablespoons chopped garlic 1/2 cup finely chopped fresh parsley leaves A squeeze of lemonCrushed red pepper Salt In a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature.This is served cold as an accompanient and it is great a lot of grills.
Evelyn. also a good idea to sear them and finish them in some aluminum foil with tomatoes , garlic and such in the oven.
Thanks for that Jim. You are so helpful. Pork chops in the Reilly household next weekend.
im having pork tomorrow.. your tips are great jim, dinner wouldnt be the same without you.I've cooked alot of your dishes..you need to come and try them out here.. HINT HINT... thanks for all your wonderful dishes keep em coming
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