Mmmm… Pork Chops

For supper last night I made a slightly modified version of these pork chops, which came out fantastic, but too salty.

I didn’t follow the recipe exactly.  Big surprise, eh?  My four chops had bones.  I don’t have rubbed sage, so used powdered.  I added a pinch of savory and a couple dashes of black pepper.  Soy milk?  None in this house.  I used a bit less than it said, whole milk instead, plus a glop of sour cream to make the gravy.  Also more butter than it says.

If you use the recipe, cut the salt.  3/4 Teaspoon could be fine at 1/4 instead, but even 1/2 would make it much better.  The pork was amazing, even salty.  The gravy didn’t benefit from the excess as much.  It was a good experiment, though; I’d never made gravy with milk before.  It came out almost pure white, which looked odd, but otherwise was much like the picture at the link.

We had leftover mashed potato, leftover rice, “freedom” style green beans, and fresh cauliflower.  That’s a first.  Deb picked it up for something different.  I’ve never bought it for myself, and when I was a kid it was one of the few things I didn’t eat.

It was tasty!  Probably the best cauliflower I’ve ever had.  It’s expensive, but we’ll definitely have it again once in a while.  Maybe next time the kids will even try it.  At least they thought the pork was one of the best things ever.  Between them they ate most of a pork chop before dinner was on the table.

That was so much food we didn’t have room to finish the leftover black beans Deb made Friday.  They were arguably the best yet.  Val in particular thought they were amazing.

So.  Good recipe.  Modify it though.  I’ll use it again, but experiment with the basic concept.

Speaking of spices, I cleaned out and organized the spice cabinet yesterday before I started cooking.  Maybe I’ll post the pictures I took, once they are off the camera.  We downloaded and cleared of fthe first 178 pictures and videos taken with the new camera Friday, so there are only a few yet.

Sadie helped me, and got to smell every one of the spices as I told her what they each were.  She especially liked the cinnamon sticks, allspice, nutmeg and Italian seasoning.  The last one made her look intrigued.

I organized from front to back and low to high in approximate smaller to larger and most to least used order.  Related things tend to be adjacent.  Where one is on top of another, mainly the half-sized containers, top is more and bottom is less frequently used, and there may be a relationship, like pumpkin pie spice, nutmeg and allspice.  On the other side, red pepper is at the front, behind it is the less frequently used paprika, and on top of that is the more frequently used cumin.  Any two or three of those are commonly used together and there they are.  It’s very pretty and OCD and stuff.

I also found that the ground cinnamon, cream of tarter, and some ancient roasted garlic from Trader Joe’s is all out of date.  As is the baking powder, by a small amount.  Which isn’t needed as long as we have cream of tarter and baking soda.

It’ll be great, next time I cook (all the spices for the pork weren’t in the cabinet, but on the rack or back of stove).  I had things in sort of an order, but not enough.

1. As far as I know you brown the gravy by browning the butter and flour “roux” that you make before you add the milk, Or meat broth of your choice. That makes a thicker southern style gravy.  Jackie make it really well.

   Posted by wayne  on  02/25  at  05:40 PM  from  ohio
Page 1 of 1 pages

<< Back to main