Guest guest Posted October 10, 2008 Report Share Posted October 10, 2008 My husband hated pork chops because his mom cooked them dry. For store pork chops that's probably a good idea. He loves Will's tender pork chops pan fried, on the grill, and my favorite winter dish is to brown in a dutch oven, then cover with brown and wild rice, home made chicken stock, and pop it in the oven on low and slow. Wonderful with roasts too. The pork floats to the top of the dutch oven and all the juices flow into the rice. I bet this would cost $30-40 per person in a restaurant. It is delish. Any leftover pork is cut in bits and served with leftover rice and added in veggies (for crunch and minerals) for a stir fry the next day or frozen for lunches. If used for lunch, I warm it up and send it in a wide mouth thermos. A little good pork goes a long way for flavoring other dishes too. I was not a pork fan until I cooked pastured pork and tasted the difference. I also like that the pigs get a good life on pasture. Oprah is doing a story on animals and where food comes from on Tuesday. Have no idea what she will say, but do know she likes animals and did a puppy mill story recently. I hope they cover it well. Kathy Quote Link to comment Share on other sites More sharing options...
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