Reply to thread

Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9162373" data-attributes="member: 19675">Recent dinner: Mom’s plate[MEDIA=imgur]KMtLL8k[/MEDIA]My plate[MEDIA=imgur]TwgsuRX[/MEDIA](Dad doesn’t eat dinners much anymore- he ate his for breakfast.  Happily!)A simple but satisfying meal of pork chops, cauliflower and sautéed mushrooms.I preaheated my oven to 350degF and olive oiled an edged cooking sheet.  I covered the sheet with sliced yellow onion, which I seasoned with black pepper and some Kinder’s Garlic & Herb mix.  I then lightly oiled my chops and seasoned them liberally on both sides with the same mix, then laid them on top of the onions.  That sheet went into the oven for an hour.  (I could have cooked it 10 minutes less, but I wanted some of the onions to get a deeper caramelization.)I tossed my cleaned and cut cauliflower florets in melted butter and Morton’s Season All mix, then cooked them in my toaster oven at 450degF until the florets started browning at the tips.Lastly, the sliced portobello mushrooms were  mixed with diced green onions, then sautéed with chives, ground black pepper, ground thyme, garlic powder, parsley, butter, red wine, a teaspoon of Dijon mustard and a couple dollops of A1 steak sauce.</blockquote>