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Old 09-30-2015, 11:21 PM   #21
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Originally Posted by Kayelle View Post
I don't really follow a recipe exactly very often, but I'm sure glad I did this time for the sauce.
The Dijon sauce was just perfect for two thick brined chops. It would be too skimpy for four. This is a keeper....
Pork Chops with Mustard Sauce Recipe | Epicurious.com
Mmmm, I make a similar sauce for pork chops. Yummy! It's good with pan-fried chicken breasts, too.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-01-2015, 12:35 AM   #22
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Originally Posted by GotGarlic View Post
Mmmm, I make a similar sauce for pork chops. Yummy! It's good with pan-fried chicken breasts, too.
I'll keep that in mind GG for chicken thighs..I don't do breasts. The Dijon sauce was really remarkable. I served Steve's chop and sauce, on a toaster oven broiled hash brown patty, to sop up some of the yummy sauce, and we both had creamed spinach.

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Old 10-01-2015, 01:33 AM   #23
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We ate all the pot roast so Joyce fixed us good pizzas. Tomorrow she said dinner is a surprise! I can't wait for to see!

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Old 10-01-2015, 04:05 AM   #24
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Home fried potatoes with an egg and runny yolk. Been a long time since I have had those two foods together.
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Old 10-01-2015, 04:34 AM   #25
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Smashed burgers (handful of g. meat, smashed with a spatula) in a lightly oiled cast iron pan on a gas cooker unit with just salt sprinkled on after the smashing, slice of cheese, basically an old-fashioned diner burger. Made up a "special" sauce with ketchup, mayo, sweet pickle relish, horseradish. Lettuce and dill pickle slices as add-ons. Buns brushed with garlic oil and toasted. Homemade hash browns for side. Definitely something to be said for simplicity. I think I like them done this way better than grilled. Nice crusty outside, moist and juicy inside.

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