VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

Please enjoy the archive.
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Author

Topic: pork chops

shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: pork chops
	center cut boneless dredge #1 flour salt red pepper black pepper thyme egg-wash eggs salt black pepper dredge #2 50/50 flour / italian bread crumbs creole seasoning thyme heat up frying pan @med-high heat with 1/2 oil in the bottom pre-heat oven to 350 degrees process dredge #1 -> egg-wash -> dredge #2 fry until golden brown (seals in the moisture) put the pork chops on a cookie sheet covered in tin foil put it in the oven for 30 minutes (bakes out the excess oil) pork chops = tender moist delicous true test - they even taste good cold goes exceptionally good with sauteed asparagus and mashed potatoes -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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Branlaadee Posts: 4,585 Registered: Nov 22, '04 Extended Info (if available) Real Post Cnt: 4,432 User ID: 995,777	Subject: pork chops
	I'll have to try your seasonings some time. I usually use rosemary instead of thyme. I also squeeze a lime over it before I bake it. My daugther likes it with a mixture of lime and brown sugar poured over it before baking. -----signature----- No sense being pessimistic.... It wouldn't work anyway.
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: pork chops
	i've never tryed lime on pork chops --- how is it? i'm not a fan of rosemary so i substitute thyme -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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Branlaadee Posts: 4,585 Registered: Nov 22, '04 Extended Info (if available) Real Post Cnt: 4,432 User ID: 995,777	Subject: pork chops
	I'ma sad panda when I dont have lime for my chops. We all love it that way. My MIL always calls me and asks me for my "secret" ingredient cause she forgets. LOL -----signature----- No sense being pessimistic.... It wouldn't work anyway.
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myxomatosis8 Title: amateur zookeeper Posts: 18,778 Registered: Jul 14, '01 Extended Info (if available) Real Post Cnt: 18,441 User ID: 251,097	Subject: pork chops
	I have another pork chop one that we make here at home all the time... Taking the liberty of adding it to your lovely pork chop thread!! Marinade- Soy sauce (about 1/2 cup) olive oil (about 1/2 cup) salt fresh-ground black pepper tablespoon of dijon or other mustard paprika, chili powder and dried parsley to taste Grill or pan-fry, both work great! I just put it all in a big ziplock and let it marinade for at least 45 min... Best of the best is overnight though!! Makes for some really moist, tender pork chops, not the boiled dry ones I tend to eat everywhere else. We always usually get pretty thinly sliced pork, none of those 1-2 inch thick ones for me!!! -----signature----- If you're flammable and have legs, you're never blocking a fire exit.
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