[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.01 MB, 4160x2340, 20181120_100323.jpg [View same] [iqdb] [saucenao] [google]
11502228 No.11502228 [Reply] [Original]

How does /ck/ pork chop?

>> No.11502235

>>11502228
>Frozen meat
Start by throwing it away.

>> No.11502270

>>11502235
No

>> No.11502285
File: 2.23 MB, 4160x2340, 20181120_102310.jpg [View same] [iqdb] [saucenao] [google]
11502285

Making this steak for lunch.
Im straight btw.

>> No.11502308

>>11502285
that looks great. unfortunatly i discovered that i dont really care about steak anymore...

>> No.11502314

>>11502285
>save $6.16 with card
huh?

>> No.11502316
File: 191 KB, 1001x564, 2.jpg [View same] [iqdb] [saucenao] [google]
11502316

>>11502228
You can start by buying me a drink

>> No.11502322

>>11502314
Loyalty card
Instead of having items on sale they make you believe you are getting some kind of special deal because you are part of the club.

>> No.11502328
File: 2.26 MB, 4160x2340, 20181120_103340_HDR.jpg [View same] [iqdb] [saucenao] [google]
11502328

Makin some fries to go with it.

>> No.11502370
File: 2.52 MB, 4160x2340, 20181120_104725.jpg [View same] [iqdb] [saucenao] [google]
11502370

Gonna cover it all in irish chedder

>> No.11502466
File: 2.74 MB, 4160x2340, 20181120_111308.jpg [View same] [iqdb] [saucenao] [google]
11502466

Fit for a king

>> No.11502491
File: 2.33 MB, 4160x2340, 20181120_112049.jpg [View same] [iqdb] [saucenao] [google]
11502491

Turned out pretty good

>> No.11504296

I fry them in a pan with a bunch onions then eat all that with some horseradish mustard. Also a couple slices of toast.

>> No.11504314

>>11502491
>rare pork

>> No.11504424

>>11502235
Some of us are poorfags and buy in bulk when there's sales or when it's close to sell by date and freeze.

>> No.11504433

>>11504424
I don't even look at the price when I buy food haha.

>> No.11504439

>>11502491
>burnt potatoes
>red pork
Yikes

>> No.11504462

>>11504314
>>11504439
It's not the 80's anymore.

>> No.11504473

>>11504462
Enjoy your gut worms. Try the rare swordfish as well.

>> No.11504475
File: 16 KB, 620x581, 1508742995003.png [View same] [iqdb] [saucenao] [google]
11504475

>>11502235

>> No.11504485

>>11502228
I make roulades stuffed with that season's truffle and other mushrooms plus a gryere cheese

>> No.11504504

>>11502228
with honey

>> No.11504510

>>11502228
i make a pork rub, mostly because i'm poor and usually can't afford the nicer pork chops. it's about half brown sugar and half chili powder. pretty good

>> No.11504546

Flame me if you want, but I usually just do a 3 stage breading with seasoned bread crumbs and grated parm on thin chops like that, and just pan fry them till golden brown. They might not be quite up to temp right out of the pan, but I tent foil over them while I plate up side dishes and make a drink, and by then they are perfectly done. Thanks, OP, now I want pork chops.