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    You are in: Home / Community Forums / Food Photos Forum / Pork Chop Dinner
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    Pork Chop Dinner

    JoeV
    Thu Mar 21, 2013 11:59 pm
    Food.com Groupie
    This is one of my favorite dinners, so I'll elaborate on a featured item...the 'taters!. Onion & green pepper in bacon and bacon fat.



    I drained all but about 2 tablespoons of the bacon grease and put the grease back in the bacon grease jar. Then tossed in the boiled redskins and seasoned with pepper, seasoned bread crumbs and mixed Italian herbs. The taters were salted when boiled.





    Taking their place on the dinner plate.



    Last edited by JoeV on Fri Mar 22, 2013 1:34 pm, edited 1 time in total
    Zurie
    Fri Mar 22, 2013 2:40 am
    Forum Host
    Aaack!! Joe, what happened to your photos?? I always look forward to them! icon_eek.gif (What IS it with Photobucket?! icon_mad.gif )
    JoeV
    Fri Mar 22, 2013 1:36 pm
    Food.com Groupie
    Sorry about that. A glitch with Photobucket, but I got it worked out and now they appear. I'm not happy with the "improvements" they made to this program, but it's free, so I can't complain.
    Zurie
    Fri Mar 22, 2013 2:14 pm
    Forum Host
    Oh, great!! icon_biggrin.gif

    Fantastic photos!!! I love that second from bottom (I think that's the one). Really excellent, Joe, and so enjoyable to look at! icon_lol.gif
    Chef shapeweaver ©
    Fri Mar 22, 2013 2:52 pm
    Food.com Groupie
    HI Joe, wave.gif
    As usual, all your photos are
    first class. Nice job. icon_biggrin.gif
    Debbwl
    Fri Mar 22, 2013 7:53 pm
    Forum Host
    Tasty series that really emphasizes the flavor in the potatoes.
    AskCy
    Sat Mar 23, 2013 7:01 am
    Food.com Groupie
    looks good, had the chop been hammered out or was it a really big one ?

    Steve
    SarasotaCook
    Sat Mar 23, 2013 10:32 am
    Food.com Groupie
    JoeV wrote:
    Sorry about that. A glitch with Photobucket, but I got it worked out and now they appear. I'm not happy with the "improvements" they made to this program, but it's free, so I can't complain.

    Same, hate the improvement, well so called. I liked the old version. But yes, FREE.

    Anyways, the spuds look fantastic, love all the ingredients, YUMMY!
    SarasotaCook
    Sat Mar 23, 2013 10:34 am
    Food.com Groupie
    I was going to ask the same as for the chop. Pounded down, or just BIG. Not sure I could eat all that. But pretty tasty indeed.
    JoeV
    Sat Mar 23, 2013 11:47 am
    Food.com Groupie
    SC & Cy, the chops were really nice size, but they were thin cut so there wasn't too much meat. I still ended up with about 1/3 of DW's chop, as she's not a big eater. I also made an extra chop (it was a 5-pack that I froze the remaining ones for another day) to go with the leftover taters & veggies for lunch the next day. I like the thin cut chops because they fry fast without overcooking the bread crumbs. They were still very moist when they were finished, but you still have to watch them closely so they don't dry out.
    AskCy
    Sat Mar 23, 2013 12:09 pm
    Food.com Groupie
    cheers ! icon_smile.gif... I tend not to put breadcrumb on my chops so like mine the other way, extra thick if I can icon_smile.gif , wouldn't have thought about overcooking the crumb with a thick chop, good tip !

    Steve
    SarasotaCook
    Sat Mar 23, 2013 12:32 pm
    Food.com Groupie
    JoeV wrote:
    SC & Cy, the chops were really nice size, but they were thin cut so there wasn't too much meat. I still ended up with about 1/3 of DW's chop, as she's not a big eater. I also made an extra chop (it was a 5-pack that I froze the remaining ones for another day) to go with the leftover taters & veggies for lunch the next day. I like the thin cut chops because they fry fast without overcooking the bread crumbs. They were still very moist when they were finished, but you still have to watch them closely so they don't dry out.
    I agree, I love either the thick for braising, or stuffing or the thin. My fave two. Very nice.
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