![]() ![]() If using the refrigerator, store the garlic in a resealable plastic bag and put it in the crisper to avoid unwanted smells.Īnother idea that adds a decorative element to your kitchen is to toss whole unpeeled heads of garlic in a wire basket hanging in a corner of your kitchen or pantry, out of direct sunlight, and they will keep really well. Your best bet is to leave the garlic heads in a cool dry place out of direct sunlight or in the fridge and use as needed. But that's the worst place to store garlic, according to. I'm not surprised my garlic had gone bad - I store it on my windowsill out of convenience. It won't hurt to eat garlic that's gone bad it just tastes really bitter compared to the delicious flavor fresh garlic offers. Spoiled garlic forms brown spots on the cloves and turns from the usual white to a more yellow or brown color, and green shoots grow out of the center of the cloves. When making the pork chops in today's column, I reached for the fresh garlic in my kitchen window only to find out that it had gone bad. Spoon extra gravy over the tops of the chops before serving. Bake, covered, at 300 degrees for 2 to 2 1/2 hours. Put a pile of the mushrooms on the top of each pork chop. Thinly slice the mushrooms, season them with salt and pepper and a splash of Italian dressing, and saute till soft. Melt the last 1/4 cup of butter in the frying pan. In a separate mixing bowl, mix together the water, dry gravy mixes and the cream of mushroom soup, and pour over pork chops. Place the browned chops in a single layer over the onion and garlic without overlapping the chops. Sprinkle the onion with the chopped garlic. Slice the onion, and layer slices on the bottom of the pan. On medium to medium-high heat, brown the chops on both sides, 3 to 4 minutes on each side. Melt 1/4 cup of butter in a large frying pan. Season both sides of pork chops with seasoning salt, garlic powder, salt and pepper. The garlic along with the onions make this gravy irresistible, and you'll probably have some left over, so freeze it and use it to flavor beef stew or your next pork roast.Ĥ boneless pork loin chops, about 1-inch thick The gravy mixes thicken as the pork chops bake, creating an excellent gravy to spoon over the tops of the chops, not to mention gravy for mashed potatoes, an excellent side dish to serve with the chops. So with nothing else to do that day other than weed my garden, I browned the chops in the skillet then transfered them to a roasting dish, mixed a couple of packages of gravy mix together with some water and some cream of mushroom soup, and the result was some delicious and very tender chops. I've found in order to cook these lean cuts, they need to be cooked slowly at a low temperature for a longer period of time. Pork loin chops are inherently tough if you pan-fry them like regular bone-in chops. But there was a problem: how to cook them so they'd be tender. Rather than putting them in the freezer, I decided to go ahead and cook them that day. Granted, they were in the part of the meat department case that was marked down because the sell-by date would expire by the next day. Serve the pork chops and gravy with instant mashed potatoes or make homemade mashed potatoes.I picked up some boneless pork loin chops at Food City the other day - the price was a little bit too hard to resist, two big chops for under $3. ![]() ![]() Stir the gravy mixture so that it is all well mixed and then place the pork chops back in with the gravy.Remove from the oven and remove the pork chops from the hot dish, scraping off the soup and gravy from the pork chops back into the baking dish.Take out of the oven and remove the foil.Cover the baking dish with foil and place in the preheated oven.Scrape sides and bottom of the pan for browned areas created when browning the pork chops pour this water into the baking dish with the rest of the ingredients. Drain grease from the pan that the pork chops were browned in and then pour 1/2 can of water into the pan.Then spread the two cans of Cream of Mushroom soup over the top. INGREDIENTS 1.25 pounds boneless pork chops (about 3 or 4) meat tenderizer 1 cup flour (for dredging) ground black pepper 0.25 cup Peanut oil 0.5 cup flour (leftover from the dredging) 2 cups Water 1 cup milk salt to taste Servings INSTRUCTIONS Sprinkle meat tenderizer on top and bottom of all of the boneless pork chops (to taste). Sprinkle the Lipton onion soup mix over the pork chops.If you cannot get them all on one layer it is ok to stack a couple on top of the others. Place the brown pork chops in a large baking dish.Heat oil and then just brown the pork chops in the skillet (do not cook all the way through). ![]()
0 Comments
Leave a Reply. |