1. Bookmooch is working for me now, although it was down earlier today.
3. Yeah!
4. Stooooooooo! Which I'm putting here mostly because my annual winter stew craving is nigh upon me. Maybe I'll do that this weekend.
How thick are the pork chops available? If they're nice-n-thick (as in inch or more) this recipe is great, otherwise it's merely good: sear them on both sides. Put them in deep casserole-type dish, pile sliced onions and potatoes (and maybe apples) on top. Maybe sprinkle in some thyme or herbs if you're feeling wacky. Or not. Pour in 1/2-ish cup of water or apple cider (hard or soft, your choice) or white wine (or maybe beer - haven't tried that). Cover and pop in 350 degree oven for 2ish hours - done when the meat falls apart when you prod it with a fork.
Man, the thin pork chops in this area are the pits. I have to buy a pork loin and slice it myself to get them the right thickness. 1.5-2 inches is, like, perfect.
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Date: 2006-11-28 07:11 pm (UTC)3. Yeah!
4. Stooooooooo! Which I'm putting here mostly because my annual winter stew craving is nigh upon me. Maybe I'll do that this weekend.
How thick are the pork chops available? If they're nice-n-thick (as in inch or more) this recipe is great, otherwise it's merely good: sear them on both sides. Put them in deep casserole-type dish, pile sliced onions and potatoes (and maybe apples) on top. Maybe sprinkle in some thyme or herbs if you're feeling wacky. Or not. Pour in 1/2-ish cup of water or apple cider (hard or soft, your choice) or white wine (or maybe beer - haven't tried that). Cover and pop in 350 degree oven for 2ish hours - done when the meat falls apart when you prod it with a fork.
Man, the thin pork chops in this area are the pits. I have to buy a pork loin and slice it myself to get them the right thickness. 1.5-2 inches is, like, perfect.
And now I'm craving that dish. Aarg!