john a
Executive Chef
Before starting I treated the pork chops to a nice massage from Mr. Jaccard, the tenderizer.
The recipe is for four pork chops; I used the same quantities for two chops. Right off the bat I altered the recipe by using bacon fat instead of vegetable oil. Got the pork chops started and sliced up an onion.
Combined ½ tsp caraway seeds, ½ tsp salt/ ½ tsp paprika, ¼ tsp garlic powder, and 2/3 cup of water.
Chops are nice and brown, added the other ingredients, covered and simmered for 50 minutes.
In the meantime I got some string beans ready to go.
Everything is cooking good.
We’re about ready to go.
Chops to a warm dish, sour cream in the mix. Blend in well, heat thoroughly, and do not boil.
Green beans with garlic butter
Dinner is served.
Tasted good but I should have cut back on the water to let the sour cream be a little more dominate. Thanks to Allie for recipe
The recipe is for four pork chops; I used the same quantities for two chops. Right off the bat I altered the recipe by using bacon fat instead of vegetable oil. Got the pork chops started and sliced up an onion.
Combined ½ tsp caraway seeds, ½ tsp salt/ ½ tsp paprika, ¼ tsp garlic powder, and 2/3 cup of water.
Chops are nice and brown, added the other ingredients, covered and simmered for 50 minutes.
In the meantime I got some string beans ready to go.
Everything is cooking good.
We’re about ready to go.
Chops to a warm dish, sour cream in the mix. Blend in well, heat thoroughly, and do not boil.
Green beans with garlic butter
Dinner is served.
Tasted good but I should have cut back on the water to let the sour cream be a little more dominate. Thanks to Allie for recipe