|Talking about Pigs...cooked that is... ||
Posted 09-25-2002 at 16:42:45
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...although you guys got me wondering about spoiling them before getting them in my skillet..
Ok Wall..here it goes,fresh garlic[lots of it if you like it], fresh onions,fresh red bell peppers,[no salt? no sugar? or msg?,makes sense for the last one though]2tbls olive oil,a drop of lemmon and black pepper.Let it rest for some hours.Get it in a skillet,covered. Simmer at a very,very low heat,from the very start,for about two hours,remember,very low heat,the skillet will fill with all the chops tasty juices...hmm..let it cook for two hours.Now...turn the heat to a full hight speed...all the way,watch them,you don't want it to get burned.Get it almost dry to a nice brown color.
Pork Chops cooked this way will be as tender as a babys butt.Of course they will taste even better with a bit of salt:-)
You can save 1/2 a cup of the chops juice to make a gravy for,maybe, mashed 'potatoes',white rice or pasta.Saute 1/4 of an onion in butter,add the remaining juice.Let it simmer for 5minutes.Meanwhile mix 1tsp corn starch in one ounce of water;add it to the simming onions,mixing with a wisk.Turn it off.Keep mixing until you get a nice gravy.
I love the Cesar Salad for this , but also saute vegetables.
Some red wine maybe? Or Beer!!
Try it WallSal, you won't regret it...
Hope you like it
PS:I'm having Lipton Soup right now...