bethzaring
Master Chef
I am working on a pot roast over mashed potatoes, with a side of sautéed spinach.
We had grilled rib eye steaks, baked potatoes with the trimmings, asparagus for me and cauliflower for DH, there is angel food cake with strawberries and whipped cream for dessert.
I made pan-seared pork chops with a spicy maple glaze, baked potatoes, and a green salad.
I hope you like that recipe. It was such an easy way to prepare fish and it was yummy.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!
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.
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 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.
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.