RESULTS: Pork Chop & Potato Scallop

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too, not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless). I do think
the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could be
that simple) or some other seasoning that goes well with pork. Or it could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come 🙂

Jill

hahabogus said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made
it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless). I do think the pork chops could have used a
little something "more" to contribute to the overall dish. I don't
know whether it's a little more salt (it could be that simple) or
some other seasoning that goes well with pork. Or it could be old
sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to
come 🙂

Jill

Both potatoes and pork like garlic and possibly lime or lemon zest.
But for a more traditional scallop taste some rosemary or tarragon
might be nice.

Thanks, Alan! I've never had tarragon or rosemary in scalloped potatoes.
It's a thought 🙂

I *do* know rosemary goes very well with pork. In fact, I should add a pork
tenderloin to my shopping list. I have a recipe for cooking it (from
Cooking Light Magazine, circa 1986 or something like that) which calls for
laying sprigs of fresh rosemary along the pork tenderloin.

Jill

Oh didn't see this until now...just replied in the other thread.
Recipe looked incredibly bland to me. If you're going to Penzeys for
sage try some Ozark blend. It's great on pork and really nice in
creamy soup/sauces and goes well on roasted potatoes. I have used it
in creamy potato soup and it's outstanding in that, many of the same
elements, should be good in this.

jmcquown said:

hahabogus said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made
it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless). I do think the pork chops could have used a
little something "more" to contribute to the overall dish. I don't
know whether it's a little more salt (it could be that simple) or
some other seasoning that goes well with pork. Or it could be old
sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to
come 🙂

Quoted message said:

Quoted message said:

Jill

Quoted message said:

Both potatoes and pork like garlic and possibly lime or lemon zest.
But for a more traditional scallop taste some rosemary or tarragon
might be nice.

Thanks, Alan! I've never had tarragon or rosemary in scalloped potatoes.
It's a thought 🙂

I *do* know rosemary goes very well with pork. In fact, I should add a pork
tenderloin to my shopping list. I have a recipe for cooking it (from
Cooking Light Magazine, circa 1986 or something like that) which calls for
laying sprigs of fresh rosemary along the pork tenderloin.

Jill

On Sat, 3 Nov 2007 19:40:35 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too, not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless). I do think
the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could be
that simple) or some other seasoning that goes well with pork. Or it could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come 🙂

OK since you commented....
I think *smoked* pork chops would have made a big difference. If you
didn't have access to smoked, at least brown the fresh chops and add
the residual whatever the name is for "pan bits" is to the potatoes.

Alan suggested rosemary, not me. I say: Use thyme! Garlic is always
good a good addition, but don't use it alone.

--
See return address to reply by email
remove the smiley face first

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too,
not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless). I do think
the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could
be
that simple) or some other seasoning that goes well with pork. Or it
could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions of
garlic and rosemary. Potato gratins cooked in stock with herbs are great.

There's a French dish that I'd describe as pork chops smothered in cabbage
that has been cooked with some sage, cream, and if memory serves, dry
vermouth. It's topped with some kind of cheese. The same general flavor
combinations, and very good, especially if you are a cabbage-lover. I should
hunt that one up.....haven't made it in a while.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too,
not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless). I do think
the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could
be
that simple) or some other seasoning that goes well with pork. Or it
could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions of
garlic and rosemary. Potato gratins cooked in stock with herbs are great.

There's a French dish that I'd describe as pork chops smothered in cabbage
that has been cooked with some sage, cream, and if memory serves, dry
vermouth. It's topped with some kind of cheese. The same general flavor
combinations, and very good, especially if you are a cabbage-lover. I should
hunt that one up.....haven't made it in a while.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too,
not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless). I do think
the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could
be
that simple) or some other seasoning that goes well with pork. Or it
could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions of
garlic and rosemary. Potato gratins cooked in stock with herbs are great.

There's a French dish that I'd describe as pork chops smothered in cabbage
that has been cooked with some sage, cream, and if memory serves, dry
vermouth. It's topped with some kind of cheese. The same general flavor
combinations, and very good, especially if you are a cabbage-lover. I should
hunt that one up.....haven't made it in a while.

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made
it with milk. I sprinkled a little sage on the top layer of potatoes,
too, not just on the pork chops. Oh, and they were boneless loin chops
(yes, Sheldon, if you cut a loin chop off the bone, it's boneless). I
do think the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that goes
well with pork. Or it could be old sage; maybe a trip to Penzey's is
in order. This recipe is definitely one to keep and fiddle around with
in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions
of garlic and rosemary. Potato gratins cooked in stock with herbs are
great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a while.

That does sound good, Janet, and I'm crazy for cabbage. It's always good
with pork.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made
it with milk. I sprinkled a little sage on the top layer of potatoes,
too, not just on the pork chops. Oh, and they were boneless loin chops
(yes, Sheldon, if you cut a loin chop off the bone, it's boneless). I
do think the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that goes
well with pork. Or it could be old sage; maybe a trip to Penzey's is
in order. This recipe is definitely one to keep and fiddle around with
in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions
of garlic and rosemary. Potato gratins cooked in stock with herbs are
great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a while.

That does sound good, Janet, and I'm crazy for cabbage. It's always good
with pork.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I made
it with milk. I sprinkled a little sage on the top layer of potatoes,
too, not just on the pork chops. Oh, and they were boneless loin chops
(yes, Sheldon, if you cut a loin chop off the bone, it's boneless). I
do think the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that goes
well with pork. Or it could be old sage; maybe a trip to Penzey's is
in order. This recipe is definitely one to keep and fiddle around with
in the cold winter to come
🙂

Jill

Probably using stock intead of milk would help. I like the suggestions
of garlic and rosemary. Potato gratins cooked in stock with herbs are
great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a while.

That does sound good, Janet, and I'm crazy for cabbage. It's always good
with pork.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.

jmcquown said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too, not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless).

All meat cut off the bone is boneless. duh But if the bone is
removed it's no more a chop than boneless rib roast is standing rib
roast. The meat markets today label those things boneless pork chops
because they are pandering to the lowest kitchen denominator. Few
folks these day know meat cuts, even the most common ones, to wit; no
one realised that a cross rib roast is chuck until they read my post.

Anyway, this is yet another stoopid recipe, flies in the face of all
proper cooking techniques. Roasting sliced spuds with chunks of raw
pork ain't gonna work, no how, no way... they have very different
cooking times... the pork will turn out like shoe leather, tasteless
shoe leather... because essentially smothered with spuds they will
begin to braise but will never get there uncovered (everything will
dry out and the spuds will burn). And covered (stewed) by the time
the pork is tender the spuds will become mush. Scalloped potatoes
and pork chops are two separate dishes and need to be cooked
separately. Yoose want pork and spuds cooked together the pork gotta
be ham/bacon... smoked chops will turn out even worse than raw pork.

I do think

Quoted message said:

the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could be
that simple) or some other seasoning that goes well with pork. Or it could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come 🙂

Jill

I'd do the spuds with onions and nutmeg. I'd do the pork with Penzeys
adobo, fried/grilled.

Hey, you asked.

Sheldon

jmcquown said:

Tasty! But I think I need to futz with the seasonings a bit. I made it
with milk. I sprinkled a little sage on the top layer of potatoes, too, not
just on the pork chops. Oh, and they were boneless loin chops (yes,
Sheldon, if you cut a loin chop off the bone, it's boneless).

All meat cut off the bone is boneless. duh But if the bone is
removed it's no more a chop than boneless rib roast is standing rib
roast. The meat markets today label those things boneless pork chops
because they are pandering to the lowest kitchen denominator. Few
folks these day know meat cuts, even the most common ones, to wit; no
one realised that a cross rib roast is chuck until they read my post.

Anyway, this is yet another stoopid recipe, flies in the face of all
proper cooking techniques. Roasting sliced spuds with chunks of raw
pork ain't gonna work, no how, no way... they have very different
cooking times... the pork will turn out like shoe leather, tasteless
shoe leather... because essentially smothered with spuds they will
begin to braise but will never get there uncovered (everything will
dry out and the spuds will burn). And covered (stewed) by the time
the pork is tender the spuds will become mush. Scalloped potatoes
and pork chops are two separate dishes and need to be cooked
separately. Yoose want pork and spuds cooked together the pork gotta
be ham/bacon... smoked chops will turn out even worse than raw pork.

I do think

Quoted message said:

the pork chops could have used a little something "more" to contribute to
the overall dish. I don't know whether it's a little more salt (it could be
that simple) or some other seasoning that goes well with pork. Or it could
be old sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to come 🙂

Jill

I'd do the spuds with onions and nutmeg. I'd do the pork with Penzeys
adobo, fried/grilled.

Hey, you asked.

Sheldon

Sheldon said:

jmcquown said:

Tasty! But I think I need to futz with the seasonings a bit. I
made it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless).

All meat cut off the bone is boneless. duh But if the bone is
removed it's no more a chop than boneless rib roast is standing rib
roast. The meat markets today label those things boneless pork chops
because they are pandering to the lowest kitchen denominator. Few
folks these day know meat cuts, even the most common ones, to wit; no
one realised that a cross rib roast is chuck until they read my post.

Anyway, this is yet another stoopid recipe, flies in the face of all
proper cooking techniques. Roasting sliced spuds with chunks of raw
pork ain't gonna work, no how, no way... they have very different
cooking times... the pork will turn out like shoe leather, tasteless
shoe leather... because essentially smothered with spuds they will
begin to braise but will never get there uncovered (everything will
dry out and the spuds will burn). And covered (stewed) by the time
the pork is tender the spuds will become mush. Scalloped potatoes
and pork chops are two separate dishes and need to be cooked
separately. Yoose want pork and spuds cooked together the pork gotta
be ham/bacon... smoked chops will turn out even worse than raw pork.

I do think

Quoted message said:

the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that
goes well with pork. Or it could be old sage; maybe a trip to
Penzey's is in order. This recipe is definitely one to keep and
fiddle around with in the cold winter to come 🙂

Jill

I'd do the spuds with onions and nutmeg. I'd do the pork with Penzeys
adobo, fried/grilled.

Hey, you asked.

Sheldon

You are such an ass! That's why I love you, I guess. Flame James Beard for
putting this in his book! Of course you know more than James Beard or all
the people in the mid-west that made this recipe (and probably cut off the
bones first, but not necessarily). You know everything, of course. Goofy.

Sheldon said:

jmcquown said:

Tasty! But I think I need to futz with the seasonings a bit. I
made it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless).

All meat cut off the bone is boneless. duh But if the bone is
removed it's no more a chop than boneless rib roast is standing rib
roast. The meat markets today label those things boneless pork chops
because they are pandering to the lowest kitchen denominator. Few
folks these day know meat cuts, even the most common ones, to wit; no
one realised that a cross rib roast is chuck until they read my post.

Anyway, this is yet another stoopid recipe, flies in the face of all
proper cooking techniques. Roasting sliced spuds with chunks of raw
pork ain't gonna work, no how, no way... they have very different
cooking times... the pork will turn out like shoe leather, tasteless
shoe leather... because essentially smothered with spuds they will
begin to braise but will never get there uncovered (everything will
dry out and the spuds will burn). And covered (stewed) by the time
the pork is tender the spuds will become mush. Scalloped potatoes
and pork chops are two separate dishes and need to be cooked
separately. Yoose want pork and spuds cooked together the pork gotta
be ham/bacon... smoked chops will turn out even worse than raw pork.

I do think

Quoted message said:

the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that
goes well with pork. Or it could be old sage; maybe a trip to
Penzey's is in order. This recipe is definitely one to keep and
fiddle around with in the cold winter to come 🙂

Jill

I'd do the spuds with onions and nutmeg. I'd do the pork with Penzeys
adobo, fried/grilled.

Hey, you asked.

Sheldon

You are such an ass! That's why I love you, I guess. Flame James Beard for
putting this in his book! Of course you know more than James Beard or all
the people in the mid-west that made this recipe (and probably cut off the
bones first, but not necessarily). You know everything, of course. Goofy.

Wayne Boatwright said:

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I
made it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless). I do think the pork chops could have used a
little something "more" to contribute to the overall dish. I don't
know whether it's a little more salt (it could be that simple) or
some other seasoning that goes well with pork. Or it could be old
sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to
come 🙂

Jill

Probably using stock intead of milk would help. I like the
suggestions of garlic and rosemary. Potato gratins cooked in stock
with herbs are great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a
while.

That does sound good, Janet, and I'm crazy for cabbage. It's always
good with pork.

It's nowhere near time for St. Patrick's Day but I'm craving corned beef &
cabbage with a side of (heh) cornbread. Go figure 🙂

Jill

Wayne Boatwright said:

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tasty! But I think I need to futz with the seasonings a bit. I
made it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless). I do think the pork chops could have used a
little something "more" to contribute to the overall dish. I don't
know whether it's a little more salt (it could be that simple) or
some other seasoning that goes well with pork. Or it could be old
sage; maybe a trip to Penzey's is in order. This recipe is
definitely one to keep and fiddle around with in the cold winter to
come 🙂

Jill

Probably using stock intead of milk would help. I like the
suggestions of garlic and rosemary. Potato gratins cooked in stock
with herbs are great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a
while.

That does sound good, Janet, and I'm crazy for cabbage. It's always
good with pork.

It's nowhere near time for St. Patrick's Day but I'm craving corned beef &
cabbage with a side of (heh) cornbread. Go figure 🙂

Jill

Oh pshaw, on Sun 04 Nov 2007 06:58:40a, jmcquown meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Tasty! But I think I need to futz with the seasonings a bit. I
> made it with milk. I sprinkled a little sage on the top layer of
> potatoes, too, not just on the pork chops. Oh, and they were
> boneless loin chops (yes, Sheldon, if you cut a loin chop off the
> bone, it's boneless). I do think the pork chops could have used a
> little something "more" to contribute to the overall dish. I don't
> know whether it's a little more salt (it could be that simple) or
> some other seasoning that goes well with pork. Or it could be old
> sage; maybe a trip to Penzey's is in order. This recipe is
> definitely one to keep and fiddle around with in the cold winter to
> come 🙂
>
> Jill

Probably using stock intead of milk would help. I like the
suggestions of garlic and rosemary. Potato gratins cooked in stock
with herbs are great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a
while.

That does sound good, Janet, and I'm crazy for cabbage. It's always
good with pork.

It's nowhere near time for St. Patrick's Day but I'm craving corned beef

&

Quoted message said:

cabbage with a side of (heh) cornbread. Go figure 🙂

Jill

I could certainly eat corned beef and cabbage (or a New England boiled
dinner) any time at all. Tasty stuff!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.

Oh pshaw, on Sun 04 Nov 2007 06:58:40a, jmcquown meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Sun 04 Nov 2007 06:02:47a, Janet meant to say...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Tasty! But I think I need to futz with the seasonings a bit. I
> made it with milk. I sprinkled a little sage on the top layer of
> potatoes, too, not just on the pork chops. Oh, and they were
> boneless loin chops (yes, Sheldon, if you cut a loin chop off the
> bone, it's boneless). I do think the pork chops could have used a
> little something "more" to contribute to the overall dish. I don't
> know whether it's a little more salt (it could be that simple) or
> some other seasoning that goes well with pork. Or it could be old
> sage; maybe a trip to Penzey's is in order. This recipe is
> definitely one to keep and fiddle around with in the cold winter to
> come 🙂
>
> Jill

Probably using stock intead of milk would help. I like the
suggestions of garlic and rosemary. Potato gratins cooked in stock
with herbs are great.

There's a French dish that I'd describe as pork chops smothered in
cabbage that has been cooked with some sage, cream, and if memory
serves, dry vermouth. It's topped with some kind of cheese. The same
general flavor combinations, and very good, especially if you are a
cabbage-lover. I should hunt that one up.....haven't made it in a
while.

That does sound good, Janet, and I'm crazy for cabbage. It's always
good with pork.

It's nowhere near time for St. Patrick's Day but I'm craving corned beef

&

Quoted message said:

cabbage with a side of (heh) cornbread. Go figure 🙂

Jill

I could certainly eat corned beef and cabbage (or a New England boiled
dinner) any time at all. Tasty stuff!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.

Oh pshaw, on Sun 04 Nov 2007 06:57:14a, jmcquown meant to say...

Quoted message said:

Sheldon said:

jmcquown said:

Tasty! But I think I need to futz with the seasonings a bit. I
made it with milk. I sprinkled a little sage on the top layer of
potatoes, too, not just on the pork chops. Oh, and they were
boneless loin chops (yes, Sheldon, if you cut a loin chop off the
bone, it's boneless).

All meat cut off the bone is boneless. duh But if the bone is
removed it's no more a chop than boneless rib roast is standing rib
roast. The meat markets today label those things boneless pork chops
because they are pandering to the lowest kitchen denominator. Few
folks these day know meat cuts, even the most common ones, to wit; no
one realised that a cross rib roast is chuck until they read my post.

Anyway, this is yet another stoopid recipe, flies in the face of all
proper cooking techniques. Roasting sliced spuds with chunks of raw
pork ain't gonna work, no how, no way... they have very different
cooking times... the pork will turn out like shoe leather, tasteless
shoe leather... because essentially smothered with spuds they will
begin to braise but will never get there uncovered (everything will
dry out and the spuds will burn). And covered (stewed) by the time
the pork is tender the spuds will become mush. Scalloped potatoes
and pork chops are two separate dishes and need to be cooked
separately. Yoose want pork and spuds cooked together the pork gotta
be ham/bacon... smoked chops will turn out even worse than raw pork.

I do think

Quoted message said:

the pork chops could have used a little something "more" to
contribute to the overall dish. I don't know whether it's a little
more salt (it could be that simple) or some other seasoning that
goes well with pork. Or it could be old sage; maybe a trip to
Penzey's is in order. This recipe is definitely one to keep and
fiddle around with in the cold winter to come 🙂

Jill

I'd do the spuds with onions and nutmeg. I'd do the pork with Penzeys
adobo, fried/grilled.

Hey, you asked.

Sheldon

You are such an ass! That's why I love you, I guess. Flame James Beard
for putting this in his book! Of course you know more than James Beard
or all the people in the mid-west that made this recipe (and probably
cut off the bones first, but not necessarily). You know everything, of
course. Goofy.

Is Sheldon an omnnipotent god? All-knowing and all that stuff?

Apparently, there is one person in the world who thinks he is...himself.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

It's lonely at the top, but you eat better.