timepiececlock (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timepiececlock) wrote2002-11-26 11:58 pm
timepiececlock) wrote2002-11-26 11:58 pm
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one of my favorite meals. I wrote this recipe for a friend, and thought I'd share.
Carol Weir’s
Super Duper
Don’t You Wish You were This Cool
Mustard Pork Chops
Brought to you by Sara Weir (we feed you good!)
Cook on the side:
Standard white rice
Vegetable of choice
You need:
Vegetable oil (approx 1-1½ tablespoon-whatever’s enough to fry/brown meat in)
Boneless pork chops (3-6)
1 can chicken rice soup (we recommend Campbell’s) or chicken broth
flour
mustard (we do NOT recommend Dijon)
Steps:
1.pour small amount vegetable oil into a large pan, leave sitting on the side
2. on a workspace, squirt a fair amount of mustard onto a plate (don’t be stingy, you’ll need more than you think)
3. on a paper towel, dump out a large amount of flour-at least two to three scoops; spread out somewhat, but not much
3b. turn on stove and start heating pan.
4. take a pork chop (with clean hands!) and with fingers smear mustard on both sides, and edges. Get them fingers messy!
5. take pork chop and set it in the flour pile, and scoop the rest of the flour around it, until its floured completely. Flour should stick to the mustard, but some will come off.
6. pick up floured/mustardy pork chop and place it in the frying pan. Repeat process with other chops.
7. brown the pork chops on medium/high on both sides (temp’s so important as the fact that it gets browned); be aware that a lot of the mustard/flour will flake off into the pan. That’s fine, don’t worry about it. Just leave it there and brown the damn meat already.
8. when meat is browned, dump in the can of chicken rice soup, and settles it around the meat. You can add ¼ to ½ cup water as well, if you feel there’s not enough liquid. S’up to you.
9. turn burner to the low side of medium low, and cover. Check periodically, stirring occasionally to see meat doesn’t burn on bottom (it shouldn’t), or to add a little water if necessary.
10. let simmer for at least 45 minutes, at max an hour
11. serve with white rice & a vegetable, making sure to spread gravy/broth over the rice.
E.N.J.O.Y. W.H.A.T. C.O.U.L.D. B.E. T.H.E. L.A.S.T. M.E.A.L. O.F. Y.O.U.R. L.I.F.E., S.H.O.U.L.D. Y.O.U. B.Y. S.O.M.E. S.I.C.K. T.W.I.S.T. O.F. F.A.T.E. G.E.T. S.T.R.U.C.K. B.Y. L.I.G.H.T.N.I.N.G. O.R. I.N.F.E.C.T.E.D. W.I.T.H. A.N.T.H.R.A.X. B.E.F.O.R.E. B.R.E.A.K.F.A.S.T.
Have a nice day. :)
Super Duper
Don’t You Wish You were This Cool
Mustard Pork Chops
Brought to you by Sara Weir (we feed you good!)
Cook on the side:
Standard white rice
Vegetable of choice
You need:
Vegetable oil (approx 1-1½ tablespoon-whatever’s enough to fry/brown meat in)
Boneless pork chops (3-6)
1 can chicken rice soup (we recommend Campbell’s) or chicken broth
flour
mustard (we do NOT recommend Dijon)
Steps:
1.pour small amount vegetable oil into a large pan, leave sitting on the side
2. on a workspace, squirt a fair amount of mustard onto a plate (don’t be stingy, you’ll need more than you think)
3. on a paper towel, dump out a large amount of flour-at least two to three scoops; spread out somewhat, but not much
3b. turn on stove and start heating pan.
4. take a pork chop (with clean hands!) and with fingers smear mustard on both sides, and edges. Get them fingers messy!
5. take pork chop and set it in the flour pile, and scoop the rest of the flour around it, until its floured completely. Flour should stick to the mustard, but some will come off.
6. pick up floured/mustardy pork chop and place it in the frying pan. Repeat process with other chops.
7. brown the pork chops on medium/high on both sides (temp’s so important as the fact that it gets browned); be aware that a lot of the mustard/flour will flake off into the pan. That’s fine, don’t worry about it. Just leave it there and brown the damn meat already.
8. when meat is browned, dump in the can of chicken rice soup, and settles it around the meat. You can add ¼ to ½ cup water as well, if you feel there’s not enough liquid. S’up to you.
9. turn burner to the low side of medium low, and cover. Check periodically, stirring occasionally to see meat doesn’t burn on bottom (it shouldn’t), or to add a little water if necessary.
10. let simmer for at least 45 minutes, at max an hour
11. serve with white rice & a vegetable, making sure to spread gravy/broth over the rice.
Have a nice day. :)