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| Topic: Lets go topicless... - part 38 | |
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 No I live in Canada...home of snow and construction!
But Utah sounds like it could be here! |
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Hi Music
Are you getting excited for your trip to Alanta? |
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No I live in Canada...home of snow and construction!
But Utah sounds like it could be here! best way to see Utah is in your rear view mirror as you leave 
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Hi Music Are you getting excited for your trip to Alanta? |
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Pork Chops in Wine Sauce recipe
Ingredients: 2 garlic cloves, chopped. 1 teaspoon of sage. 1 teaspoon of rosemary. 1 teaspoon of salt. Freshly ground black pepper, to taste. 2 teaspoons of butter. 1 teaspoon of olive oil. 4 one-inch thick pork chops. ¾ cup of dry white wine. Preparation Instructions: Combine the garlic, sage, rosemary, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. In a heavy skillet, melt the butter and the olive oil. Brown the pork chops on both sides, using tongs to turn carefully. Remove and pour off all but a small amount of fat from pan. Add two-thirds of the dry white wine and bring to boil. Return the pork chops to the pan. Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes). Once ready to serve, remove the pork chops to a heated plate. Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze. Pour over the chops and serve. |
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Thats good Carol!
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No I live in Canada...home of snow and construction!
But Utah sounds like it could be here! best way to see Utah is in your rear view mirror as you leave
do you like pork chops?
Sorry that wasn't suppose to happen. |
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Are they meat that never had feathers? If they are, then I like them.
 the only other meat I might question would be the ones that had fins. then, only because they swim in water that fish poop in!!!!!
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Are you guys still here?
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Are they meat that never had feathers? If they are, then I like them. the only other meat I might question would be the ones that had fins. then, only because they swim in water that fish poop in!!!!!
Nope they never had feathers...unless there is some kind of cross breeding going on.
Are you saying you don't like poultry or fish? |
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Pork Chops in Wine Sauce recipe Ingredients: 2 garlic cloves, chopped. 1 teaspoon of sage. 1 teaspoon of rosemary. 1 teaspoon of salt. Freshly ground black pepper, to taste. 2 teaspoons of butter. 1 teaspoon of olive oil. 4 one-inch thick pork chops. ¾ cup of dry white wine. Preparation Instructions: Combine the garlic, sage, rosemary, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. In a heavy skillet, melt the butter and the olive oil. Brown the pork chops on both sides, using tongs to turn carefully. Remove and pour off all but a small amount of fat from pan. Add two-thirds of the dry white wine and bring to boil. Return the pork chops to the pan. Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes). Once ready to serve, remove the pork chops to a heated plate. Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze. Pour over the chops and serve. |
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It says in the eleventh commandment given to Moses:
XI. Thou shalt not eat of anything that had feathers or two toes facing forward and one pointing back, or that was made to fly or sit on branches. and I do like fish occasionally, but only after referenced suspected fish poop is washed off them
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"Add two-thirds of the dry white wine and bring to boil."
would be better if the "add" was changed to "drink" 
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Pork Chops in Wine Sauce recipe Ingredients: 2 garlic cloves, chopped. 1 teaspoon of sage. 1 teaspoon of rosemary. 1 teaspoon of salt. Freshly ground black pepper, to taste. 2 teaspoons of butter. 1 teaspoon of olive oil. 4 one-inch thick pork chops. ¾ cup of dry white wine. Preparation Instructions: Combine the garlic, sage, rosemary, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. In a heavy skillet, melt the butter and the olive oil. Brown the pork chops on both sides, using tongs to turn carefully. Remove and pour off all but a small amount of fat from pan. Add two-thirds of the dry white wine and bring to boil. Return the pork chops to the pan. Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes). Once ready to serve, remove the pork chops to a heated plate. Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze. Pour over the chops and serve. |
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Carol yeah it does doesn't it.
Might be an elegant dish to serve with company. |
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"Add two-thirds of the dry white wine and bring to boil." would be better if the "add" was changed to "drink"
Now now. I am sure you can do that too!
do you like to cook Willy? |
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Carol whatis a good dry white wine for cooking?
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Now now. I am sure you can do that too!
do you like to cook Willy? I hate to cook, but, being a bachelor, it is one of the necessary evils to maintaining life, kinda like breathing, imao |
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Now now. I am sure you can do that too!
do you like to cook Willy? I hate to cook, but, being a bachelor, it is one of the necessary evils to maintaining life, kinda like breathing, imao Boy now with all the cooked stuff in the grocery stores you hardly need to cook any more.Already done for you. |
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When you eat that stuff from the grocery store, pre cooked stuff...everything has been taken out of it except the turd...goes straight through and doesn't leave a mark
....except in your underwear.
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