That is a pretty piece of pork, Kathleen.
I know I made taco salads just a couple of weeks ago, but we had them again tonight. So good, but now we're waiting for them to settle so we can have dessert. Like Kathleen, I rescued some not pretty but certainly edible produce from the fridge. I made a cobbler with some tired peaches, nectarines, cherries, blueberries... and one lonely plum that has been on the counter and still wasn't completely ripe. Looking forward to some with vanilla ice cream later... much later.
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Katie, have you ever tried mixing julienned basil with the mayo? Delish! [emoji39]With gardens providing bounty, we had BLTs using fresh homemade bread, bacon slabs and the usual suspects. Both of us had 2 sandwiches and were more than satisfied. But....sooooo yummy. The taste of summer.
What temperature are you cooking them to? Modern pork very rarely contains trichinosis bacteria, so it only needs to be cooked to 140 and rested so it reaches 145-150.Thanks! They were picture-perfect, but on the dry-side. I wish I could find pork chops with a bit of marbling.
What temperature are you cooking them to? Modern pork very rarely contains trichinosis bacteria, so it only needs to be cooked to 140 and rested so it reaches 145-150.