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Old 11-05-2008, 02:46 PM   #11
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Originally Posted by sattie View Post
I'm COOKIN tonight! I have no clue what I am cooking yet... but I'm cooking!!!!!
Guess what Sattie, I am coming near the end of my manic cooking blitz and we are having chili tonight.

Aren't you proud of me that I actually made a decision?
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Old 11-05-2008, 02:46 PM   #12
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Old 11-05-2008, 02:50 PM   #13
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We had pan seared pok chops finished in the oven, wedges, carrots, brocolli, cauliflower and a tomato, onion & mushroom sauce.
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Old 11-05-2008, 03:05 PM   #14
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Guess what Sattie, I am coming near the end of my manic cooking blitz and we are having chili tonight.

Aren't you proud of me that I actually made a decision?
Girl... I have been there and done that... cook so much stuff one time I ran out of room in the fridge to store it. But I AM proud of you Miss Laurie!!! Chili sounds great!!!
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Old 11-05-2008, 03:06 PM   #15
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spaghetti!!!
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Old 11-05-2008, 03:26 PM   #16
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Originally Posted by sattie View Post
Hey GG... DH is not much on cider flavor, but here is the recipe I thought about trying on the pork chops which I found here:

Pork Chops with Herbs4- 7 ounce boneless Pork Chops
1 teaspoon rosemary
1/2 teaspoon sage
1/2 clove garlic, chopped
Salt and freshly ground black pepper
1 cup water
1/2 cup dry white wineMix the rosemary, sage, garlic, salt and pepper. Rub the pork chops with the mixture.

Place the pork chops in a large greased skillet, add the water and cover. Simmer until all the water has evaporated, about forty-five minutes. Remove the cover and brown the pork chops in their own fat.

Add the wine and cook about one minute, turning the pork chops occasionally. The wine should be almost evaporated before serving.
Serves 4.

You think that recipe might work with the spatzel?
The flavors sound good, but the sauce will be pretty thin. If you like it like that, great I like pan sauces to be a little thicker, so they coat the rice or pasta more, and I like to brown the meat first in order to get the flavorful fond from browning into the sauce.

So I would brown the rubbed chops in olive oil, then add water, scrape the pan to deglaze, and simmer *uncovered* (if you cover them, the water won't evaporate out). Then remove the chops to a warm plate, add wine, simmer, and finish with mustard (if you want) and butter or cream to thicken a little. HTH.
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Old 11-05-2008, 04:03 PM   #17
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Thanks so much GG.... sounds like I got a plan for tonight's grubb!!!
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Old 11-05-2008, 05:47 PM   #18
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I guess I'm making chili, too. We have all the fixins and anything that'll keep me outta the store after work is what I'm willing to make!
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Old 11-05-2008, 06:13 PM   #19
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chicken wings and french fries ...
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Old 11-05-2008, 06:18 PM   #20
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broccoli soup, garlic croutons, milk
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