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Blogs > OnDaFence > Bret's Blogisphere |
Iowa Chops Tonight in Bretty's Bistro I served up Classic Iowa Pork Chops. These chops are thicker cuts from a larger loin, unlike those paper thin tiny ones served in the coastal regions of the USA. Start by generously seasoning both sides of the chop with Lawry's Seasoned salt. and thoroughly flour both sides too. Lightly brown on both sides using just enough vegetable oil to get the naturally occurring fats to render out to carry the frying process. Reduce the heat to simmer and add some Mountain Dew or 7Up to give the meat a sweet citrusy flavor. I served our chops with a butter & herbed small shelled pasta and peas medley |
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18/4/2018 17h34 |
I got 2 thumbs up from Farmboi
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18/4/2018 17h34 |
and 2 paws up from the Mutts!
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18/4/2018 17h35 |
Ate like Henry VIII
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18/4/2018 17h35 |
tossing the bones to the critters.
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mmmm, smells real good; bet it tasted even better.
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18/4/2018 18h32 |
mmmm, smells real good; bet it tasted even better.
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19/4/2018 17h00 |
Very simple and tasty
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19/4/2018 18h27 |
Very simple and tasty
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19/4/2018 19h11 |
those are HUGE chops. Looks wonderful. Was the pasta & pea medley hard? I can see why you got 2 thumbs up from Farmboi & 2 paws up from the fur babys' Nothing like spoiling them.!!!
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19/4/2018 19h12 |
New place mats? Nice.
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21/4/2018 7h46 |
those are HUGE chops. Looks wonderful. Was the pasta & pea medley hard? I can see why you got 2 thumbs up from Farmboi & 2 paws up from the fur babys' Nothing like spoiling them.!!!
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21/4/2018 7h48 |
New place mats? Nice.
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Chefmoses has a hardon for ya iowa cuisine Bretty...lovely pork chop menu. nice touch with pasta and peas too...
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23/4/2018 9h49 |
Chefmoses has a hardon for ya iowa cuisine Bretty...lovely pork chop menu. nice touch with pasta and peas too...
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