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WiccanLiberal
11-07-2013, 05:25 PM
I tried a new thing with some really thin boneless chops. Dipped in egg wash and then in a mix of instant potato flakes, salt, pepper, paprika and a dash of garlic powder. Fried and served with some mushrooms also done in the breading. Came out very tasty and could be baked as well as fried.

jimnyc
11-07-2013, 05:38 PM
I tried a new thing with some really thin boneless chops. Dipped in egg wash and then in a mix of instant potato flakes, salt, pepper, paprika and a dash of garlic powder. Fried and served with some mushrooms also done in the breading. Came out very tasty and could be baked as well as fried.

That sounds REALLY good. Hubby is in for a treat!

I am in the midst of a roast chicken. Fairly easy though and nothing great added. It's a small bugger and I just put some salt and pepper on and oiled a little and right into the pan. Some baked potatoes and steamed green beans. I wish I could cook good stuff like you do!!

WiccanLiberal
11-07-2013, 05:41 PM
Should try the pork chops. Bet they turn out just as nice for you.

jimnyc
11-07-2013, 07:41 PM
Should try the pork chops. Bet they turn out just as nice for you.

You know it doesn't work that way! It's up to the cook. My wife makes chicken just fine. The chicken I just made - not so fine. I don't know what I did wrong. I checked and double checked. I took temperatures. I let it sit for a bit when I took it out. It was plenty juicy, but fell apart more than it cut when I tried. Still tasted awesome! I give it an 8 for the taste but only about a 4 for appearance.

jafar00
11-07-2013, 08:22 PM
You know it doesn't work that way! It's up to the cook. My wife makes chicken just fine. The chicken I just made - not so fine. I don't know what I did wrong. I checked and double checked. I took temperatures. I let it sit for a bit when I took it out. It was plenty juicy, but fell apart more than it cut when I tried. Still tasted awesome! I give it an 8 for the taste but only about a 4 for appearance.

Try melting a stick of unsalted (grass fed is best) Butter or Ghee (125g), mixing in the herbs (Thyme, Rosemary, Sage, Paprika, Salt, Black Pepper) then smothering the chicken in the herb/butter mix. It will look good, taste good and be nice and juicy! :) Nix the potatoes too. They are not healthy.

Kathianne
11-08-2013, 12:19 AM
You know it doesn't work that way! It's up to the cook. My wife makes chicken just fine. The chicken I just made - not so fine. I don't know what I did wrong. I checked and double checked. I took temperatures. I let it sit for a bit when I took it out. It was plenty juicy, but fell apart more than it cut when I tried. Still tasted awesome! I give it an 8 for the taste but only about a 4 for appearance.

A couple 'hints':

* after rinsing chicken, dry well, inside and out.

*Tie legs and wings.

*Cook on high heat-450

*Use instant read thermometer. For roasted chicken 180 remove from over, let set 5-10 minutes.

If I had 3 people or more to cook for, buy a larger bird, say at least 4#. Easier not to overcook.

Kathianne
11-08-2013, 12:26 AM
Try melting a stick of unsalted (grass fed is best) Butter or Ghee (125g), mixing in the herbs (Thyme, Rosemary, Sage, Paprika, Salt, Black Pepper) then smothering the chicken in the herb/butter mix. It will look good, taste good and be nice and juicy! :) Nix the potatoes too. They are not healthy.

Bah, potatoes are nearly as perfect a food as eggs, it's the butter and sour cream that add unnecessary calories.

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2


<fieldset id="nutrition-info-container"> <legend class="largerSummary">NUTRITION INFORMATION</legend> <!--[if IE]>

<![endif]-->
Amounts per 1 potato large (299g)



<tbody>

Calorie Information
Amounts Per Selected Serving

%DV
Calories
278
(1164 kJ)
14%

From Carbohydrate
254
(1063 kJ)


From Fat
3.3
(13.8 kJ)


From Protein
20.8
(87.1 kJ)


From Alcohol
0.0
(0.0 kJ)







Carbohydrates
Amounts Per Selected Serving

%DV
Total Carbohydrate
63.2
g
21%

<!--Indent Nutrients-->
Dietary Fiber
6.6
g
26%

<!--Indent Nutrients-->
Starch
51.6
g


<!--Indent Nutrients-->
Sugars
3.5
g


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Sucrose
1196
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Glucose
1316
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Fructose
1016
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Lactose
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Maltose
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
Galactose
0.0
mg






http://nutritiondata.self.com/images/analysis/moreDetails.gif

Fats & Fatty Acids
Amounts Per Selected Serving

%DV
Total Fat
0.4
g
1%

<!--Indent Nutrients-->
Saturated Fat
0.1
g
1%

<!--Indent Nutrients-->
<!--Indent Nutrients-->
4:00
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
6:00
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
8:00
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
10:00
3.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
12:00
12.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
13:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
14:00
3.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
15:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
16:00
65.8
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
17:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:00
15.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
19:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:00
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
24:00:00
~



<!--Indent Nutrients-->
Monounsaturated Fat
0.0
g


<!--Indent Nutrients-->
<!--Indent Nutrients-->
14:01
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
15:01
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
16:1 undifferentiated
3.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
16:1 c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
16:1 t
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
17:01
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:1 undifferentiated
3.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:1 c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:1 t
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:01
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:1 undifferentiated
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:1 c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:1 t
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
24:1 c
~



<!--Indent Nutrients-->
Polyunsaturated Fat
0.2
g


<!--Indent Nutrients-->
<!--Indent Nutrients-->
16:2 undifferentiated
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 undifferentiated
129
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 n-6 c,c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 c,t
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 t,c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 t,t
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 i
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:2 t not further defined
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:03
38.9
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:3 n-3, c,c,c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:3 n-6, c,c,c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
18:4 undifferentiated
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:2 n-6 c,c
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:3 undifferentiated
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:3 n-3
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:3 n-6
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:4 undifferentiated
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:4 n-3
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:4 n-6
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
20:5 n-3
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:02
~



<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:5 n-3
0.0
mg


<!--Indent Nutrients-->
<!--Indent Nutrients-->
22:6 n-3
0.0
mg


<!--Indent Nutrients-->
Total trans fatty acids
~



<!--Indent Nutrients-->
Total trans-monoenoic fatty acids
~



<!--Indent Nutrients-->
Total trans-polyenoic fatty acids
~



<!--Indent Nutrients-->
Total Omega-3 fatty acids
38.9
mg


<!--Indent Nutrients-->
Total Omega-6 fatty acids
129
mg



Learn more about these fatty acids
and their equivalent names (http://nutritiondata.self.com/topics/fatty-acids)



http://nutritiondata.self.com/images/analysis/moreDetails.gif

Protein & Amino Acids
Amounts Per Selected Serving

%DV
Protein
7.5
g
15%

<!--Indent Nutrients-->
Tryptophan
117
mg


<!--Indent Nutrients-->
Threonine
272
mg


<!--Indent Nutrients-->
Isoleucine
302
mg


<!--Indent Nutrients-->
Leucine
449
mg


<!--Indent Nutrients-->
Lysine
454
mg


<!--Indent Nutrients-->
Methionine
117
mg


<!--Indent Nutrients-->
Cystine
92.7
mg


<!--Indent Nutrients-->
Phenylalanine
332
mg


<!--Indent Nutrients-->
Tyrosine
275
mg


<!--Indent Nutrients-->
Valine
422
mg


<!--Indent Nutrients-->
Arginine
344
mg


<!--Indent Nutrients-->
Histidine
161
mg


<!--Indent Nutrients-->
Alanine
230
mg


<!--Indent Nutrients-->
Aspartic acid
1827
mg


<!--Indent Nutrients-->
Glutamic acid
1253
mg


<!--Indent Nutrients-->
Glycine
221
mg


<!--Indent Nutrients-->
Proline
269
mg


<!--Indent Nutrients-->
Serine
326
mg


<!--Indent Nutrients-->
Hydroxyproline
~







http://nutritiondata.self.com/images/analysis/moreDetails.gif

Vitamins
Amounts Per Selected Serving

%DV
Vitamin A
29.9
IU
1%

<!--Indent Nutrients-->
Retinol
0.0
mcg


<!--Indent Nutrients-->
Retinol Activity Equivalent
3.0
mcg


<!--Indent Nutrients-->
Alpha Carotene
0.0
mcg


<!--Indent Nutrients-->
Beta Carotene
17.9
mcg


<!--Indent Nutrients-->
Beta Cryptoxanthin
0.0
mcg


<!--Indent Nutrients-->
Lycopene
0.0
mcg


<!--Indent Nutrients-->
Lutein+Zeaxanthin
89.7
mcg


Vitamin C
28.7
mg
48%

Vitamin D
~

~

Vitamin E (Alpha Tocopherol)
0.1
mg
1%

<!--Indent Nutrients-->
Beta Tocopherol
0.0
mg


<!--Indent Nutrients-->
Gamma Tocopherol
0.0
mg


<!--Indent Nutrients-->
Delta Tocopherol
0.0
mg


Vitamin K
6.0
mcg
7%

Thiamin
0.2
mg
13%

Riboflavin
0.1
mg
8%

Niacin
4.2
mg
21%

Vitamin B6
0.9
mg
46%

Folate
83.7
mcg
21%

<!--Indent Nutrients-->
Food Folate
83.7
mcg


<!--Indent Nutrients-->
Folic Acid
0.0
mcg


<!--Indent Nutrients-->
Dietary Folate Equivalents
83.7
mcg


Vitamin B12
0.0
mcg
0%

Pantothenic Acid
1.1
mg
11%

Choline
44.2
mg


Betaine
0.6
mg






http://nutritiondata.self.com/images/analysis/moreDetails.gif

Minerals
Amounts Per Selected Serving

%DV
Calcium
44.8
mg
4%

Iron
3.2
mg
18%

Magnesium
83.7
mg
21%

Phosphorus
209
mg
21%

Potassium
1600
mg
46%

Sodium
29.9
mg
1%

Zinc
1.1
mg
7%

Copper
0.4
mg
18%

Manganese
0.7
mg
33%

Selenium
1.2
mcg
2%

Fluoride
~









Sterols
Amounts Per Selected Serving

%DV
Cholesterol
0.0
mg
0%

Phytosterols
~



<!--Indent Nutrients-->
Campesterol
~



<!--Indent Nutrients-->
Stigmasterol
~



<!--Indent Nutrients-->
Beta-sitosterol
~







http://nutritiondata.self.com/images/analysis/moreDetails.gif

Other
Amounts Per Selected Serving

%DV
Alcohol
0.0
g


Water
224
g


Ash
4.0
g


Caffeine
0.0
mg


Theobromine
0.0
mg








</tbody>

</fieldset>
<!-- Footnotes --> Footnotes for Potato, baked, flesh and skin, without salt
Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value.

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.

The Amino Acid Score has not been corrected for digestibility, which could reduce its value.

IF Rating™ is a trademark of Monica Reinagel. Data for the IF Rating was provided by inflammationfactor.com (http://www.inflammationfactor.com/).

<!-- /div.padBox -->

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2#ixzz2k1qDUw9g

gabosaurus
11-08-2013, 12:39 AM
I tried a new thing with some really thin boneless chops. Dipped in egg wash and then in a mix of instant potato flakes, salt, pepper, paprika and a dash of garlic powder. Fried and served with some mushrooms also done in the breading. Came out very tasty and could be baked as well as fried.

Welcome to the world of German cooking. A slight variation (usually done with veal) is known as wienerschnitzel. My great aunt would leave coarse bread out to dry, then crush them into crumbs. She would then put together a mixture of whole milk, yeast and a lot of different spices and add the crumbs to them. Take some boneless veal or chops, season them and then tenderize the meat. Place the meat in a frying pan, pour the mixture over them and fry.
What you get is a totally incredible dinner. Add some braised or fried potatoes and vegetables.
My German family would consume it with large steins of beer. :cheers2:

WiccanLiberal
11-08-2013, 08:26 AM
I've been loving being on vacation because I can get a little creative with the meals and actually sit and enjoy a good dinner. Normally I get off work at an hour that means I get home too late to do much with the food. Think I will also make a big batch of red sauce this weekend and put a bunch up in the freezer.

gabosaurus
11-08-2013, 01:18 PM
I feel fortunate to have several meals that have been prepared and passed down through multiple generations of my family. Beats having to think of them myself.

WiccanLiberal
11-08-2013, 01:24 PM
Sounds like my fall backs. There's the meat loaf recipe, the red sauce, macaroni casserole, pot roast. I could prepare them in my sleep. And they always get a great reception.

CSM
11-08-2013, 01:30 PM
Welcome to the world of German cooking. A slight variation (usually done with veal) is known as wienerschnitzel. My great aunt would leave coarse bread out to dry, then crush them into crumbs. She would then put together a mixture of whole milk, yeast and a lot of different spices and add the crumbs to them. Take some boneless veal or chops, season them and then tenderize the meat. Place the meat in a frying pan, pour the mixture over them and fry.
What you get is a totally incredible dinner. Add some braised or fried potatoes and vegetables.
My German family would consume it with large steins of beer. :cheers2:

Love that stuff but with a small twist ... top it all off with either beef/pork or mushroom gravy (I think it's then called jaegerschnitzel?) ... mmmmm mmm good!

jafar00
11-08-2013, 01:38 PM
Bah, potatoes are nearly as perfect a food as eggs, it's the butter and sour cream that add unnecessary calories.


Potatoes are full of carbs. The low fat diet is the bane of modern society.

Trigg
11-08-2013, 04:00 PM
Potatoes are full of carbs. The low fat diet is the bane of modern society.


personally I'd rather exercise that have to give up foods I enjoy. Potatoes will forever be on the menu at my house. :laugh:

WiccanLiberal
11-08-2013, 04:03 PM
Nothing wrong with potatoes or most other foods in moderation. Eat a diet that samples from as many foods as possible and you get the benefits.

Kathianne
11-08-2013, 09:48 PM
Sounds like my fall backs. There's the meat loaf recipe, the red sauce, macaroni casserole, pot roast. I could prepare them in my sleep. And they always get a great reception.

Must be more common than rare, LOL! My mom was a 'good plain cook.' Oh she had a few outstanding dishes: au gratin potatoes, iced apple slices, her grilled cheese was 'gourmet' though it's just the way she made them.

Mostly it was: meat/fish, potato/rice/noodles, two veggies, salad or soup, dessert-most often fruit or pudding.

She made the very best gravies.

I can make the au gratin for huge number of people, without thought. Same with her sausage stuffing and gravies.

While I would say that I've always been a more varied cook than mom was, the recipes I get the most requests from are her staples or variations of them.