Menu Suggestion

Tried this Pork Chop recipe twice now and it's worth a recommendation.
Serves 2. Really quick, and straightforward. Even Champ could manage it
(probably).

Make up 500ml of really good veg stock (hot). Add Bisto until it just starts
to thicken (no more).

2 lean good quality Pork chops, salt slightly and aerate both sides with a
fork.

Wok type non stick pan. Lightly fry a large white onion, diced, and 4 finely
sliced garlic cloves (or a whole globe). Tip into Gravy.

Add a little oil to the pan, get it really hot and flash fry the chops on
both sides until brown. Tip out the oil.

Turn the heat right down and add the gravy, to cover the chops.

Boil it up for around 20 minutes turning the chops a couple of times and
stirring. The gravy will thicken some.

It's spanking gorgeous. I did a pile of steamed mix veg and sprouts and
covered the lot in the gravy. Add a large Yorkshire Pud for good effect.

It would work well if you did a few nice (partly pre cooked) sausages in
with the chops.

 

Oh please. I stopped reading here.

 

This isn't Bear Cuisine FFS

 

Indeed. That's a *lot* of Bisto surely, not that we ever have it in the
house.

And *veg* stock>

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A recipe for two pork chops? You won't get Champ on that.

WUN, OTOH, you might.

 

Very commendable of you to come over all Confucian just for our benefit
and all that but the very idea of stewed pork should have told you of the
utter pointlessness of the exercise.

 

On 12/01/2011 20:54, Hog wrote:

<snip>

I just googled the contents of the 'fridge, and came up with this
recipe:
url:http://mouthwatering.wordpress.com/2007/05/07/chicken-and-chorizo-cassoulet-recipe/#comments

Made it this evening, with a couple of slight variations.

Very nice it was too.

 

A spoonfull so not really, the stock has some body already

Doesn't have to be I'm sure

 

Ah, touches nose, yid

 

Anti-semite.

 

You are of course partially correct ;o)

 

The scales have been lifted from my eyes

Very similar.
I don't normally get into recipe stuff here although I cook all the time.
But I find pork chops are often a bit bland and dry out of the Foreman and I
end up using a lot of apple sauce.

 

I also have a great solution to this. I don't buy pork chops, I buy a
steak instead.

 

Works for me. I've never bought any sort of chop, & haven't eaten any
since before I left home. So that's at least 28 years.

 

We need a new word which means "Anti-semite, but only if that semite
means Des"'.

 

Lamb chops/cutlets are a different kettle of fish, though. Oven baked
until the fat's nicely crisped up, served with mint sauce and gravy.
Mmmmm.

 

Even the smell of mint sauce makes me heave. Seriously. I don't know if
it's possible to be allergic to a smell, but I swear I am.

 

Heh. I couldn't be bothered to walk to the shop for food yesterday.
So I made do with whatever I could find in the fridge.
Mint sauce and salad cream sandwiches...
Lovely.

 

Try sitting closer to the plate.

 

I think the secret to a good pork chop is to grill it until the fat
crisps up, then eat it with plenty of apple sauce and maybe some mash
and a mild vegetable, say marrow in white sauce.