Photos and analysis to follow.
Update
Well, the kids liked it, so that was a plus, but on the whole, I wouldn't do it again. I started out on the wrong foot, forgetting to douse the chops in flour. Instead, I just added all of the flour at the end to the roux/gravy and made cement*. It tasted fine and my son put it on his rice and chops, but the consistency was like thick oatmeal. The lack of spices in recipe didn't seem to hurt; the bacon added it's loving touch to the whole affair.
Summary: A decent, very basic recipe that would be hard to screw up. Thumbs up from the kids. I paired it with white rice and a salad.
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| Frying chops are always beautiful. |
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| This is not Quickset. It's gravy. |
* - My gravies are almost always terrible.
I don't think MichelleO would aprove.
ReplyDeleteYuk! Milk!
ReplyDeleteHmm, two kinds of pig flesh, cooked in milk . . . I'm guessing that you hadn't invited any Jewish friends over for dinner ;-)
ReplyDeleteThe only way I can see that that could be significantly less Kosher is if it was garnished with shrimp, and served with wine made by non-Jews.
Sure does sound tasty, though!
ligneus, worst of all it was nonfat milk. Cooking with nonfat milk is like cooking with water colored with chalk.
ReplyDeleteTim, it wasn't very halal, either.
ReplyDelete"* - My gravies are almost always terrible."
ReplyDeleteMy wife got a copy of Julia Child's "Mastering the Art of French Cooking", and after running through a bunch of the recipes she now makes excellent gravies and sauces. She says the main thing she learned from it is "when in doubt, add butter".
Tim, one of our sons gave that to me for Christmas. Now I simply must go through it! Thanks for the tip.
ReplyDelete