Tender pork loin chops, with a thick line of fat, just unveiled from their brown paper wrapper.
What would you make with these?
(we’ll show you what we did. tomorrow.)
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pork chops
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About Susan
Susan is a cookbook author, freelance writer, and recipe developer living in beautiful San Diego. She's the voice behind the popular food blog, Food Blogga , (yes, that’s Rhode Islandese for Food Blogger) where you’ll find her musings on food and life, original recipes and photography, and book and product reviews. She has recently written two tasty cookbooks: Recipes Every Man Should Know (co-authored with Brett Cohen) and The Encyclopedia of Sandwiches Recipes, History, and Trivia for Everything Between Sliced Bread. Susan is a regular contributor to NPR’s “Kitchen Window,” and has been published in magazines such as Cooking Light and Edible San Diego.
Susan thinks spicy Italian sausage makes life better. -
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{ 5 comments… read them below or add one }
cheesy herbed polenta and roasted aspargus. topped off with a few roasted garlic cloves…
or….
served on top of peas with shallots and sweet potato mash…
or…
i could go on and on and on…
Nothing fancy: either breaded & fried (gluten-free) or baked with homemade sauerkraut!
My husband and I host ESL students who are here for semesters abroad while at university. Our current student from Colombia is driving me nuts - I served up pork chops like these last week and it pained me to watch him remove the fat and not eat it and then ask if he could give it to our dogs! Then this past Sunday I made a great pork roast with perfect crackling. Again he removed all the fat/crackling and pushed it to the side of his plate.
Usually the students help clear the table but that night my husband and I both looked at each other and knew what we had to do. We smiled and told him not to worry about helping clean up this time - once he’d gone upstairs and we’d gotten in the kitchen we both made a dive for his plate. The dogs were very disappointed - and we felt a little shamed standing over the sink eating fat off his plate but come on - it’s the BEST part!
Last night I roasted wedges of sweet potatoes and pears (tossed in olive oil and thyme) until about half finished, then added pork chops topped with bacon/lardons until finished. This was definitely a keeper!
Hmm.. pan roasted with apples, caramelized onions, and cider. Or maybe mustard encrusted.