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- Thread starter Orsorum
- Start date
- Nov 27, 1999
- 65,425
- 408
- 126
I don't have beer. Maybe I'll walk to 7-11 and buy some Fat Tire.
I use this for Pork Chops-simple and inexpensive
sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it
lay out in a baking pan
add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.
smother the meat with that and bake at 325 for about 45 minutes....
tender and yummy!
sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it
lay out in a baking pan
add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.
smother the meat with that and bake at 325 for about 45 minutes....
tender and yummy!
Originally posted by: lavagirl669
I use this for Pork Chops-simple and inexpensive
sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it
lay out in a baking pan
add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.
smother the meat with that and bake at 325 for about 45 minutes....
tender and yummy!
Would cream of chicken work?
I like pork chops when they're cooked using Shake-n-bake.
Pork loin needs a rub or marinade.
I'm trying really hard not to giggle like a 7th grader.
Pork loin needs a rub or marinade.
I'm trying really hard not to giggle like a 7th grader.
Originally posted by: Bryophyte
I like pork chops when they're cooked using Shake-n-bake.
Pork loin needs a rub or marinade.
I'm trying really hard not to giggle like a 7th grader.
I can pork your loin if you'd like.
:Q Originally posted by: Orsorum
Originally posted by: Bryophyte
I like pork chops when they're cooked using Shake-n-bake.
Pork loin needs a rub or marinade.
I'm trying really hard not to giggle like a 7th grader.
I can pork your loin if you'd like.
:Q:evil:
Originally posted by: Bryophyte
Originally posted by: Orsorum
Originally posted by: Bryophyte
I like pork chops when they're cooked using Shake-n-bake.
Pork loin needs a rub or marinade.
I'm trying really hard not to giggle like a 7th grader.
I can pork your loin if you'd like.
:Q:evil:
I'm leaning toward browning each side for ~1 minute, then throwing in some soy sauce and schezuan sauce and simmering. Sound good?
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
- 50,879
- 4,268
- 126
Slice it about 3/4" thick
Pound it thin.
Salt and pepper it.
Fry in butter till browned.
Remove
Add one minced shallot.
Cook for about 30 seconds.
Add 1 cup low sodium chicken broth
Add 1 teaspoonful Dijon Mustard
Reduce by half.
Add 3 tablespoonfuls each balsamic vinegar and real maple syrup.
Put pork back into liquid and reduce to almost syrup consistency.
Serve
Pound it thin.
Salt and pepper it.
Fry in butter till browned.
Remove
Add one minced shallot.
Cook for about 30 seconds.
Add 1 cup low sodium chicken broth
Add 1 teaspoonful Dijon Mustard
Reduce by half.
Add 3 tablespoonfuls each balsamic vinegar and real maple syrup.
Put pork back into liquid and reduce to almost syrup consistency.
Serve
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
- 50,879
- 4,268
- 126
Originally posted by: Orsorum
Okay, i'm doing that tomorrow.
That is a fave. Sometime when you get a pork tenderloin (smaller than a loin roast), I'll give you a Memphis rub recipe that works well for BBQ-like quality from the oven
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