----------------------------------------------------------------------------------
@MSGID: 1:18/200@fidonet 66895703
@CHRS: CP437 2
@PID: MBSE-BBS 1.1.0 (Linux-x86_64)
@TZUTC: -0400
@TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Pork Chops
Categories: Poultry, Herbs, Chilies
Yield: 4 servings
2 ts Kosher salt
2 ts Brown sugar
2 ts Paprika
1 ts Garlic powder
1 ts Ground mustard
1/4 ts Black pepper
4 (6 oz ea) boneless pork
- chops; 3/4"-1" thick
1 tb Vegetable oil, plus more if
- needed
1 tb Butter (optional)
Chopped fresh parsley; to
- serve, (opt)
In a medium bowl, combine salt, brown sugar, paprika,
garlic powder, ground mustard and pepper. Mix with
fingers, breaking up any clumps, until blended.
Pat pork chops dry with paper towels then place in the
bowl. Rub all over with the spice mixture, turning a few
times to make sure the chops are evenly coated. Cover
bowl with plastic wrap or foil and refrigerate for at
least 4 hours or overnight. (Alternatively, transfer
pork to a large resealable plastic bag, if needed for
fridge space.) About 30 minutes before cooking, remove
pork from the fridge to take off the chill.
Set oven @ 400┬║F/205┬║C.
Heat a large (12") cast-iron or oven-safe skillet over
high heat. When hot, add the oil. Add the pork chops to
the skillet and cook until browned on the first side,
about 2 minutes. Flip and cook for 1 minute, adding more
oil or butter if the pan is dry, then transfer the
skillet to the oven. Bake until the pork reaches 140
degrees, 4 to 6 minutes. Using an oven mitt, carefully
remove the skillet from the oven and transfer the chops
and any pan juices to a platter or individual plates to
rest for 5 minutes; the temperature will increase to 145
degrees. Garnish with parsley, if using, and serve
immediately.
By: Melissa Knific
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave`s Archives
MMMMM
... The chip. The British contribution to world cuisine
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
SEEN-BY: 1/110 18/200 50/109 90/1 105/81 106/201
129/305 153/7715 218/700
SEEN-BY: 226/30 227/114 229/110 114 206 300 307
317 400 426 428 470 664 700
SEEN-BY: 266/512 282/1038 291/111 292/854 301/1
320/219 322/757 342/200
SEEN-BY: 450/1024 460/58 256 1124 5858 463/68 1331
467/888 633/280 712/848
SEEN-BY: 5001/100 5005/49 5020/400 715 828 830 848
1042 4441 12000 5030/49
SEEN-BY: 5030/1081 5053/51 5054/8 30 5075/35 128
5083/444
@PATH: 18/200 229/426 460/58 463/68 5020/1042
4441