Made a trip to the local butcher & picked up a whole pork tenderloin. Cut it up into 12 ( 3/4 to 1 inch) chops. Sliced up some russet taters thin with the skin left on & brought out the ole trusty cast iron skillet. Sweated me some diced onion in EVOO & threw in the taters. Got out a can of pork & beans and left Ms BluzQue in charge. Rubbed 1 chop down with Tony Chachere's Spicy Creole, 2 chops rubbed with Patillo's & 3 chops rubbed with TexJoy Mesquite. Slapped the chops on the El Cheapo gasser & let them do their thing. Gathered them up, plated them up & chowed down!
ps Sprinkled a little of that Tony Chachere's into the taters while they were cookin' & loaded my plate of taters up with ketchup after the pic was taken
8)
ps Sprinkled a little of that Tony Chachere's into the taters while they were cookin' & loaded my plate of taters up with ketchup after the pic was taken
8)