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Old 04-01-2014, 08:46 AM   #31
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Originally Posted by GotGarlic View Post
I made pan-seared pork chops with a spicy maple glaze, baked potatoes, and a green salad.
What is the difference between pan fried pork chops and pan seared
Do you cook them like a steak, searing then finishing in the oven?
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Old 04-01-2014, 09:18 AM   #32
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Originally Posted by Cheryl J View Post
Oh, such yummy sounding dinners. Taxy, I copied your sole almondine recipe you posted.

I had planned on fish tacos, but didn't get to the store for cabbage. I ended up with an artichoke again, and a small salad. I never get tired of artichokes.

Rock, looks fantastic!
I hope you like that recipe. It was such an easy way to prepare fish and it was yummy.
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Old 04-01-2014, 09:39 AM   #33
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Originally Posted by pacanis View Post

What is the difference between pan fried pork chops and pan seared
Do you cook them like a steak, searing then finishing in the oven?
To me, fried means there would be quite a bit of oil; I only used about 1 tbsp. I did sear them in my cast-iron skillet, then poured in the glaze, turned the chops a couple times, then put the pan in the oven at 200F. This was partly to finish cooking - the chops were about 1 inch thick - and partly to prevent the glaze from burning on the stove top.
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Old 04-01-2014, 10:58 AM   #34
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Originally Posted by GotGarlic View Post
To me, fried means there would be quite a bit of oil; I only used about 1 tbsp. I did sear them in my cast-iron skillet, then poured in the glaze, turned the chops a couple times, then put the pan in the oven at 200F. This was partly to finish cooking - the chops were about 1 inch thick - and partly to prevent the glaze from burning on the stove top.
Ahh, I thought they might find their way into the oven

I do use more oil because I usually make gravy. The few times I made a glaze I used less oil. I'll have to remember to finish them in the oven. That would certainly help the glaze out.
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Old 04-01-2014, 11:58 AM   #35
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Ahh, I thought they might find their way into the oven

I do use more oil because I usually make gravy. The few times I made a glaze I used less oil. I'll have to remember to finish them in the oven. That would certainly help the glaze out.
You might like this glaze; I adapted it from a Cooks Illustrated recipe for glazed pork roast. I salted and peppered the chops and let them sit for about an hour. Then I mixed together about 1/2 cup maple syrup, 1/4 tsp. ground cinnamon, 1/4 tsp. ground cloves and 1/8 tsp. cayenne. Adjust seasonings to taste
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Old 04-01-2014, 12:03 PM   #36
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Thanks.
I was thinking I had everything, but remembered I have molasses, not maple syrup. Tis the season though. I'll pick some up and give it a try.
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Old 04-01-2014, 09:03 PM   #37
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You had me at bacon and pineapple. They would make a piece of drywall taste good.

I have no idea what to have tonight. It may be drywall with bacon and pineapple.
Now that you mention it, you're right. I'll pass on the drywall, but bacon goes with almost anything (maybe not sex) and pineapple is very versatile when cooked. I've often thrown pineapple on the grill with any kind of barbecue.

And folks, no need to core your pineapple if you are barbecuing it. Just slice off the skin, cut it into round thin sections, barbecue. The heat tenderizes the center and you don't need to excise it. In fact it provides a rather nice slightly crunchy counterpoint to the limp but tasty cooked outer parts. By all means feel free to baste it with whatever you're using on your main course.

My CPK pizza tasted fine going down but woke me in the middle of the night. Diagnosis: too much starch (pizza crust). I did eat the whole thing. Yeah I know, don't say it.
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Old 04-01-2014, 09:13 PM   #38
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I haven't had a CA Kitchen pizza since they stopped going on sale here a few years ago... I miss them. IMO best frozen pizza you can get for five bucks, but I'm partial to thin crust. I liked their margherite.
I used to work in Palm Springs and lived at the Hyatt Regency on Palm Blvd. right next to CPK, and I really enjoyed their food. (I commuted home on weekends.) Sad to say their freezer product never compared to the real thing.

I miss their Thai chicken the most.

No more CPK freezer pizza for me. I've had enough.
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Old 04-01-2014, 09:50 PM   #39
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Anyway I prefer to make my own pizza.
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