Week 16

Pork Chops & Potatoes

[taken from page 44 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: A personal favorite of mine and extremely simple to make.

1. After learning how to deal with hot oil in a skillet from the Chicken Parmesan, I found that I could easily transfer my skills to this recipe for pork chops.
2. You can put as many (or as few, as this case was) pork chops in this recipe as you want. Well, at least as many as would fit in the pan.
3. I finally hit a recipe that calls for meat that comes in packages of amounts I actually want (4 in this case). Granted, if I followed the recipe (for 6) I would be out of luck again.
4. With the only information to go off of for preparation time being the baking times in the recipe, I certainly started at the right time to get it done by the time I wanted.
5. The simplicity of the ingredients really shocked me for this recipe. Definitely spent a lot less on groceries because of it.

Final Analysis: Finally, a complete success. Everything worked out perfectly and it tasted just like it should. The timing was excellent and I was able to modify it to what I needed as well as using past experience to make the cooking go smoothly. Also, this recipe is a good one to fool dinner guests with, because the couple I had over both thought that it was chicken instead of pork.


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