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What's for dinner? - Page 10

post #163 of 245
Quote:
Originally Posted by boogielicious View Post
 

 

Does that recipe brine the chops first?

No, the chops are not brined, but you do use pancetta for a little more saltiness. Here's the recipe..

 

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.


Melt butter in the same skillet. Add the apples and sprinkle with sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.


Sprinkle the pork chops with 1 teaspoon of salt and 3/4 teaspoon of pepper. Add the pork chops and 2 teaspoons of oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.


Add teaspoon of oil, heavy cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with salt and pepper.


Garnish with the pancetta bits.

post #164 of 245

post #165 of 245
Quote:
Originally Posted by iacas View Post



What the heck is that? It's GOTTA be good!
post #166 of 245
Thread Starter 
Quote:
Originally Posted by David in FL View Post

What the heck is that? It's GOTTA be good!
Extra napkins please!
post #167 of 245
Quote:
Originally Posted by David in FL View Post

What the heck is that? It's GOTTA be good!

 

This new thing… they called it a "cheeseburger."

 

Dinner will actually be here.

 

Chris Madrid's: 8.5.

Chester's: 9.0 to 9.5 (current leader - last had one several years ago).

post #168 of 245
Now that's a cheeseburger! c2_beer.gif
post #169 of 245
Quote:
Originally Posted by dfreuter415 View Post
 

No, the chops are not brined, but you do use pancetta for a little more saltiness. Here's the recipe..

 

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.


Melt butter in the same skillet. Add the apples and sprinkle with sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.


Sprinkle the pork chops with 1 teaspoon of salt and 3/4 teaspoon of pepper. Add the pork chops and 2 teaspoons of oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.


Add teaspoon of oil, heavy cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with salt and pepper.


Garnish with the pancetta bits.

Sounds delicious. I will definitely try this one.  For some reason, when I cook pork chops, they always come out tough.  I don't over cook.  Maybe I am just getting a bad cut.

post #170 of 245
Quote:
Originally Posted by iacas View Post
 

I saw something similar on Triple D.  A place in Sacramento does that.  Decadent!

post #171 of 245
Thread Starter 
Quote:
Originally Posted by boogielicious View Post

Sounds delicious. I will definitely try this one.  For some reason, when I cook pork chops, they always come out tough.  I don't over cook.  Maybe I am just getting a bad cut.
Brining definitely helps with that. Also, try to get chops from the rib section, they have more marbling which also helps keep them from drying out.
post #172 of 245

Tonight:  meatloaf and baked potato

 

post #173 of 245

Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven. 

post #174 of 245
Quote:
Originally Posted by Fourputt View Post
 

Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven.

 

That sounds GOOD!

 

We're doing take out Broasted Chicken from our favorite local place.  Broasting is a pressure cook deep fry that's done in a specialty cooker that originated in the small town of Beloit, Wisconsin for those who care.   I grew up with it, and it's just dumb luck that we have a little take out place down here that was opened when mom and pop moved away from the frozen tundra.  An added plus is that I can go in and talk Packer football with them!    :-)

post #175 of 245

Port Tasting... gotta go.

post #176 of 245
Quote:
Originally Posted by David in FL View Post
 
Quote:
Originally Posted by Fourputt View Post
 

Slow roasted Abaco chicken (organic with no hormones or steroids), rubbed with sea salt, black pepper, Spanish paprika and Cajun seasoning, then spritzed with EVOO.  Roasted for 4 hours in a 275° oven.  No photos cause it's still in the oven.

 

That sounds GOOD!

 

We're doing take out Broasted Chicken from our favorite local place.  Broasting is a pressure cook deep fry that's done in a specialty cooker that originated in the small town of Beloit, Wisconsin for those who care.   I grew up with it, and it's just dumb luck that we have a little take out place down here that was opened when mom and pop moved away from the frozen tundra.  An added plus is that I can go in and talk Packer football with them!    :-)

 

We used to have a place called The Broaster.  I think it was in Denver, but might even have been when I still lived in Montana.  I don't remember if I ever ate there or not.

post #177 of 245
Quote:
Originally Posted by Mr. Desmond View Post
 

Port Tasting... gotta go.

Ramos Pintos 20 and 30 yr Tawny Port...  oh, my... good, golly...

 

Previous to that, they also had a Biale Vineyard Tasting ... Zins and stuff.

 

Dinner nearby was Greek Salad and a Slice.

post #178 of 245
Quote:
Originally Posted by Mr. Desmond View Post

Ramos Pintos 20 and 30 yr Tawny Port...  oh, my... good, golly...

Previous to that, they also had a Biale Vineyard Tasting ... Zins and stuff.

Dinner nearby was Greek Salad and a Slice.

A slice, a salad and 30 year Port. Sweet! c2_beer.gif

Was that the Quinta? I've never had it, but understand it's spectacular!
post #179 of 245
Quote:
Originally Posted by David in FL View Post


A slice, a salad and 30 year Port. Sweet! c2_beer.gif

Was that the Quinta? I've never had it, but understand it's spectacular!

It was the Quinta... they had the rep from Ramos Pintos visiting.

 

When I commented  the 10 yr Tawny reminded me of a sherry - but much more complex, honeyed and satisfying - I thought he was going to lose his cookies... he then explained the differences between sherry and port. I laughed, saying it only reminded me of a sherry. But then I had the 20 yr old ... yummmmm, and when I drank the 30 yr old, I thought about getting a date so I could slather it over her... but then, that would be a waste of a good 30 yr old .... port.

 

While the 30 yr old tawny was delightful, the value was the 20 yr old...

post #180 of 245
Quote:
Originally Posted by Mr. Desmond View Post
 

Port Tasting... gotta go.

Love Port!

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