How to feed four people on one pork chop.
Some of those 'staches just prove that somebody lost track of the scissors. I have a friend that brough me a load of hickory tonight and he hasn't trimmed his 'stach or chin whiskers since spring. But I won't complain. He thought a couple of pounds of breakfast sausage was generous in exchange for the slab wood. He runs a very fine saw mill and I have known him for the last forty years when his Dad kicked him out and I let him in for about half a year and he went back home.
Ross- tightwad home cook
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Chuckwagon
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How to feed four people on one pork chop.
First of all never, ever buy thin cut chops. With a sharp knife cut close to the bone and remove the meat. Put the bone in a pint of water with some onion and celery and carrot and simmer that while you get the rest going.
Put a cup and a half of basmati rice in a pot with 3 cups of water and some salt and start that cooking.
Cut the meat into cubes and pound thin in seasoned flour. hold those for a while while you heat some lard in a pan and gently cook some garlic. By now the rice should be coming along and the bone ought to be showing some promice. Pass the wine bottle again. Remove the garlic from the pan and add the meat and turn the fire up to quickly brown the meat on both sides. Take the meat out of the pan keep it warm and saute an onion that you cut in half and then sliced add the seasoned flour you saved when you seasoned the meat. Stir that until it is bubbly and lightly browned. Strain the broth from the chop bone and use that to cook two cups of frozen mixed veggies. When the veggies are done drain them and save the cooking liquid and whisk that into the roux to make a gravy. Put the veggies into a serving dish check the seasoning on the gravy and pour it over the veggies, garnish with the meat and serve with the rice.
Put a cup and a half of basmati rice in a pot with 3 cups of water and some salt and start that cooking.
Cut the meat into cubes and pound thin in seasoned flour. hold those for a while while you heat some lard in a pan and gently cook some garlic. By now the rice should be coming along and the bone ought to be showing some promice. Pass the wine bottle again. Remove the garlic from the pan and add the meat and turn the fire up to quickly brown the meat on both sides. Take the meat out of the pan keep it warm and saute an onion that you cut in half and then sliced add the seasoned flour you saved when you seasoned the meat. Stir that until it is bubbly and lightly browned. Strain the broth from the chop bone and use that to cook two cups of frozen mixed veggies. When the veggies are done drain them and save the cooking liquid and whisk that into the roux to make a gravy. Put the veggies into a serving dish check the seasoning on the gravy and pour it over the veggies, garnish with the meat and serve with the rice.
Ross- tightwad home cook
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DiggingDogFarm
How many people could you feed from the 4.58 lbs Ross? Or is that all sausage meat?