This was a delicious meal. All the flavors worked well together. The only thing that might have added positively would have been bread or a dinner roll, but it really wasn’t necessary to be able to repeatedly say, “that’s really good food.”
- Thick Cut Port Chop (London Broil)
- As I’ve done several times before, successfully, I stopped by Lee’s Fresh Market in Benson, North Carolina and bought a package of Thick Cut Pork Chops (two to a package) and only a little over $3 plus tax total. I normally use the “London Broil” method (high heat, fast cooking in the oven) and now put one chop in the bottom of my wok style pan, placing a small sheet of tin foil over the meat. I’m not sure if it is the wok or the tinfoil that causes the bottom of the chop to brown up nicely. I normally let it cook on HI for about 15 minutes and then turn it over for another 7 minutes. And after this amount of time, even the thick cut chop is completely cooked, and still moist.
I S&P both sides of the chop, but also may use ground cumin, fenugreek, garlic & onion powder.
I may be able to get two or three meals from the one chop. And although these are thick cut chops, I found that the remaining chop does fit into a sealable plastic sandwich bag and placed in the freezer.
- As I’ve done several times before, successfully, I stopped by Lee’s Fresh Market in Benson, North Carolina and bought a package of Thick Cut Pork Chops (two to a package) and only a little over $3 plus tax total. I normally use the “London Broil” method (high heat, fast cooking in the oven) and now put one chop in the bottom of my wok style pan, placing a small sheet of tin foil over the meat. I’m not sure if it is the wok or the tinfoil that causes the bottom of the chop to brown up nicely. I normally let it cook on HI for about 15 minutes and then turn it over for another 7 minutes. And after this amount of time, even the thick cut chop is completely cooked, and still moist.
- Red Cabbage Slaw w/ Mung bean sprouts
- Fried Okra w/ Onion
Bill Gibson, II 