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<blockquote data-quote="Dannyalcatraz" data-source="post: 7537698" data-attributes="member: 19675"><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />. It’s pretty easy to D.I.Y. once you figure out what ingredients you like and where to get them. But nuts & dried fruit aren’t exactly cheap, so I don’t make it often. And as it turns out, the entire 12lb batch I made is slated to be given away as Christmas gifts to locals- none gets mailed this year. Even I just got nibbles <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /></p><p></p><p>*****</p><p></p><p>OTOH, I did a variant on that simple pork chop dish (mentioned a few posts up) the other night. </p><p></p><p>Buttered my 2 baking sheets, and I mean <em>thoroughly</em>. (I used unsalted.) Upon each I laid down a layer of thinly sliced yellow onions. On top of that, a layer of thinly sliced Yukon gold potatoes, nicely seasoned. On top of <em>those</em>, I placed my liberally seasoned pork chops, and baked them at 350F until the chops & onions started to brown.*</p><p></p><p>That’s it. Easy peasy. The chops and potatoes come out tender, buttery and garlicky. The onions are slightly carmelized.</p><p></p><p>The key is using the right ingredients:</p><p></p><p>1) I always use a decent butter, not margarine or oil. It not only provides a non-stick layer, it also reinforces the flavors of the onions & potatoes.</p><p>2) I have tried different cuts, but thinly cut, bone-in chops seem to work best. Part of it has to be their relatively high fat content.**</p><p>3) my seasoning is simple but thorough. I use any of a few reduced sodium or salt-free spice mixes of garlic pepper or garlic & herbs, but any savory mix YOU like for pork will work- just make sure you get good coverage of the potatoes and both sides of the chops.</p><p></p><p>Next thing I’m cooking this week is a 7.8lb rib roast I bought today. $4.47/lb.</p><p></p><p></p><p>* Don’t worry if the onions stick a little. Scrape off those brown bits with a spatula and you’ll find them crispy & yummy.</p><p>** I haven’t tried it with this <em>particular</em> recipe yet, but you should be able to do essentially the same thing with other fatty meats, like chicken wings or thighs.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7537698, member: 19675"] :). It’s pretty easy to D.I.Y. once you figure out what ingredients you like and where to get them. But nuts & dried fruit aren’t exactly cheap, so I don’t make it often. And as it turns out, the entire 12lb batch I made is slated to be given away as Christmas gifts to locals- none gets mailed this year. Even I just got nibbles :( ***** OTOH, I did a variant on that simple pork chop dish (mentioned a few posts up) the other night. Buttered my 2 baking sheets, and I mean [I]thoroughly[/I]. (I used unsalted.) Upon each I laid down a layer of thinly sliced yellow onions. On top of that, a layer of thinly sliced Yukon gold potatoes, nicely seasoned. On top of [I]those[/I], I placed my liberally seasoned pork chops, and baked them at 350F until the chops & onions started to brown.* That’s it. Easy peasy. The chops and potatoes come out tender, buttery and garlicky. The onions are slightly carmelized. The key is using the right ingredients: 1) I always use a decent butter, not margarine or oil. It not only provides a non-stick layer, it also reinforces the flavors of the onions & potatoes. 2) I have tried different cuts, but thinly cut, bone-in chops seem to work best. Part of it has to be their relatively high fat content.** 3) my seasoning is simple but thorough. I use any of a few reduced sodium or salt-free spice mixes of garlic pepper or garlic & herbs, but any savory mix YOU like for pork will work- just make sure you get good coverage of the potatoes and both sides of the chops. Next thing I’m cooking this week is a 7.8lb rib roast I bought today. $4.47/lb. * Don’t worry if the onions stick a little. Scrape off those brown bits with a spatula and you’ll find them crispy & yummy. ** I haven’t tried it with this [I]particular[/I] recipe yet, but you should be able to do essentially the same thing with other fatty meats, like chicken wings or thighs. [/QUOTE]
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