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Tuesday, May 13, 2014

Picture This

Still no pictures - when I cook I want to eat, not take pictures.

I made some delicious pork chops last night.  I intended to make Tonkatsu, a Japanese pork cutlet pounded thin, dredged in flour, egg & panko bread crumbs and fried.  It's served with rice and shredded cabbage & is delicious.

But when I got home I did not want to go through all those steps.  Instead, I channeled my sister and made something based on a dish she made for me once. She roasted chicken in the oven and glazed it with honey & mustard.  Awesome!

Because it was nearly 90 degrees yesterday I did not want to turn on the oven. Instead, I cooked the chops in a skillet.  They were cut very thin and were boneless.  All I did was season them with a seasoning blend, sliced an onion thin, sauteed the onion in oil and added the chops.  I turned them until they were well browned all over and nearly cooked through.

A plop of grainy, spicy brown mustard went into the pan along with a hefty dribble of honey and a goodly splash of whiskey.  I stirred it all together and kept turning the chops until they were coated with the glaze and cooked through.

These would be good with anything - rice, scalloped or mashed potatoes, and any kind of green vegetable.  Try them and see if you like them.  A quick and easy week-night main dish!

Quotable quotes; in the category Don't Talk With Your Mouth Full, Just Keep Eating!

"You can never put too much pork in your mouth as far as I'm concerned."  Lewis Black, Comedian

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