From Newsgroup: rec.food.cooking

Yes, I often take shortcuts but tonight it was from scratch.

Breaded pork chops
Green beans
Potatoes

Of course, i made two servings so this will be repeated Thursday night.
The package of green bean is a few servings so some will be cut small
and added to a salad.

This was accompanied by a beverage made from some old juice of grapes.
You let it sit around for a while and the sweetness changes.
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From Newsgroup: rec.food.cooking

On 2026-03-31 9:56 p.m., Ed P wrote:

Yes, I often take shortcuts but tonight it was from scratch.

Breaded pork chops
Green beans
Potatoes

Of course, i made two servings so this will be repeated Thursday night.
The package of green bean is a few servings so some will be cut small
and added to a salad.

Excellent idea Ed. By coincidence we had breaded pork chops too. It was
the first time we have had them in years. They turned out nicely and we
had them with steamed broccoli and we pan fried some leftover roasted potatoes. I can see more breaded pork chops in my future.

This was accompanied by a beverage made from some old juice of grapes.
You let it sit around for a while and the sweetness changes.

I had a glass of a cheap German Riesling. It was tasty but way too sweet
for me.
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From Newsgroup: rec.food.cooking

On 3/31/2026 10:40 PM, Dave Smith wrote:

On 2026-03-31 9:56 p.m., Ed P wrote:

Yes, I often take shortcuts but tonight it was from scratch.

Breaded pork chops
Green beans
Potatoes

Of course, i made two servings so this will be repeated Thursday
night. The package of green bean is a few servings so some will be cut
small and added to a salad.

Excellent idea Ed. By coincidence we had breaded pork chops too. It was
the first time we have had them in years.  They turned out nicely and we had them with steamed broccoli and we pan fried some leftover roasted potatoes.  I can see more breaded pork chops in my future.

These were 1/2" so I just pan fried them. I bread them, then put them on
a rack for about a half hour to dry. I've done thicker ones by starting
in a pan and finish in the oven.


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From Newsgroup: rec.food.cooking

On 2026-03-31 11:23 p.m., Ed P wrote:

On 3/31/2026 10:40 PM, Dave Smith wrote:

Excellent idea Ed. By coincidence we had breaded pork chops too. It
was the first time we have had them in years.  They turned out nicely
and we had them with steamed broccoli and we pan fried some leftover
roasted potatoes.  I can see more breaded pork chops in my future.

These were 1/2" so I just pan fried them. I bread them, then put them on
a rack for about a half hour to dry.  I've done thicker ones by starting
in a pan  and finish in the oven.

Your method is more hands on than mine was. My wife asked me if I would
like her to bread the chops. I said yes. A while later they arrived on a
plate ready to eat.






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From Newsgroup: rec.food.cooking

On 3/31/2026 11:29 PM, Dave Smith wrote:

On 2026-03-31 11:23 p.m., Ed P wrote:

On 3/31/2026 10:40 PM, Dave Smith wrote:

Excellent idea Ed. By coincidence we had breaded pork chops too. It
was the first time we have had them in years.  They turned out nicely
and we had them with steamed broccoli and we pan fried some leftover
roasted potatoes.  I can see more breaded pork chops in my future.

These were 1/2" so I just pan fried them. I bread them, then put them
on a rack for about a half hour to dry.  I've done thicker ones by
starting in a pan  and finish in the oven.

Your method is more hands on than mine was. My wife asked me if I would
like her to bread the chops. I said yes. A while later they arrived on a plate ready to eat.

Hmmm, that is a better system
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From Newsgroup: rec.food.cooking

On Tue, 31 Mar 2026 23:29:52 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

On 2026-03-31 11:23 p.m., Ed P wrote:

On 3/31/2026 10:40 PM, Dave Smith wrote:

Excellent idea Ed. By coincidence we had breaded pork chops too. It
was the first time we have had them in years.  They turned out nicely
and we had them with steamed broccoli and we pan fried some leftover
roasted potatoes.  I can see more breaded pork chops in my future.

These were 1/2" so I just pan fried them. I bread them, then put them on
a rack for about a half hour to dry.  I've done thicker ones by starting >> in a pan  and finish in the oven.

Your method is more hands on than mine was. My wife asked me if I would
like her to bread the chops. I said yes. A while later they arrived on a >plate ready to eat.

That sounds like magic.
--
Bruce
<https://www.youtube.com/shorts/VxXW9tcQL4c>
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From Newsgroup: rec.food.cooking

On 2026-04-01, Ed P <esp@snet.n> wrote:

Yes, I often take shortcuts but tonight it was from scratch.

Breaded pork chops
Green beans
Potatoes

Of course, i made two servings so this will be repeated Thursday night.
The package of green bean is a few servings so some will be cut small
and added to a salad.

This was accompanied by a beverage made from some old juice of grapes.
You let it sit around for a while and the sweetness changes.

Monday I made braised chicken thighs for my husband for lunch.
Browned the chicken, pulled off the skin, sweated some onions
in the grease remaining in the pan, added salt, pepper, and
a dash of thyme, returned the chicken to the pan, added chicken
stock, covered, and baked it until he declared it done. He
had it over rice. He'll probably have it again today.
--
Cindy Hamilton
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From Newsgroup: rec.food.cooking


Ed P <esp@snet.n> posted:

Yes, I often take shortcuts but tonight it was from scratch.

Breaded pork chops
Green beans
Potatoes

I'm late to the party, but my neighbor brought me a 'Greek inspired'
sheet pan dinner with boneless, skinless chicken thighs. Although
I'm not a fan of thighs; this was very good and no slick mouthfeel
to the chicken. Brown rice was part of the dish as well.

~
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