Wednesday, March 13, 2013
Wondering
Do I congratulate Catholics? I feel like I'm supposed to say something since apparently half of FB has. I'm not trying to be disrespectful, but the picking of a pope, to me, is about as relevant as the election of a new president of Tahiti (does Tahiti have a president? I have no idea.) If it's a congratulatory kind of day, then congratulations? Seriously, if it's happy thing then I'm happy if people are happy, that's the most important part.
Sunday, January 29, 2012
Wednesday, October 12, 2011
Twick's Pork Chops of Yum
Well I don't actually use this blog, but I suppose it's as good a place as any to put this recipe :)
So I had intended on using this recipe for Pan Fried Pork Chops but since I was out of flour, I improvised. I still used the thin-cut bone-in chops because I don't think this would work with the thick kind (and I was aiming for something like the kind my gramma used to make.)
First I smashed up a bunch of saltines in a freezer bag - this would probably be easier with a grinder, which I don't have.
I put the saltine "flour" in a wide, shallow bowl and dumped in a little over half as much seasoning salt (I used Johnny's). Then I added a dash of cayenne and a dash of garlic powder - just for the flavor but not enough to make it especially spicy or garlic-y.
Each chop got some black pepper (no salt, since I used saltines instead of flour) and then dropped into the dry mix on each side.
On the stove I heated the oil with a couple tbsp of butter in it. Then I just fried up the pork chops for about 3 minutes per side and set them to rest/drain on a pile of paper towels. Done!
Summary:
Two parts saltine flour
A little over one part seasoning salt
A little cayenne and a little garlic powder
(mix those together)
Black pepper
Oil (I used veggie, but canola would probably be better)
Butter
1- pepper the chop
2- drop the chop onto the saltine/salt/garlic/cayenne mix, coating each side
3- shake off excess "stuff"
4- heat oil in a skillet with 2 tbsp butter - medium heat
5- fry the chops, 2-3 minutes per side until golden brown and cooked through.
6- let the chops rest/drain on a pile of paper towels on a plate
7- NOM!
P.S. - the ones that got cooked in the oil that already had "crumbs" from previous chops were even nummier :D
So I had intended on using this recipe for Pan Fried Pork Chops but since I was out of flour, I improvised. I still used the thin-cut bone-in chops because I don't think this would work with the thick kind (and I was aiming for something like the kind my gramma used to make.)
First I smashed up a bunch of saltines in a freezer bag - this would probably be easier with a grinder, which I don't have.
I put the saltine "flour" in a wide, shallow bowl and dumped in a little over half as much seasoning salt (I used Johnny's). Then I added a dash of cayenne and a dash of garlic powder - just for the flavor but not enough to make it especially spicy or garlic-y.
Each chop got some black pepper (no salt, since I used saltines instead of flour) and then dropped into the dry mix on each side.
On the stove I heated the oil with a couple tbsp of butter in it. Then I just fried up the pork chops for about 3 minutes per side and set them to rest/drain on a pile of paper towels. Done!
Summary:
Two parts saltine flour
A little over one part seasoning salt
A little cayenne and a little garlic powder
(mix those together)
Black pepper
Oil (I used veggie, but canola would probably be better)
Butter
1- pepper the chop
2- drop the chop onto the saltine/salt/garlic/cayenne mix, coating each side
3- shake off excess "stuff"
4- heat oil in a skillet with 2 tbsp butter - medium heat
5- fry the chops, 2-3 minutes per side until golden brown and cooked through.
6- let the chops rest/drain on a pile of paper towels on a plate
7- NOM!
P.S. - the ones that got cooked in the oil that already had "crumbs" from previous chops were even nummier :D
Sunday, August 28, 2011
Thursday, August 25, 2011
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