Bone In Pork Chops

I fried up about ¼ pound of bacon and bell peppers then added them to a can of Navy beans.
 

 

 
Earlier I had steamed some broccoli and chilled it in the refrigerator. Later I added garlic, olive oil, fresh lemon juice,
and S&P then put it back into the refrigerator.
 

 
Then breaded a couple of nice bone in pork chops, browned them, and popped into the oven for about 15 minutes.
 

 

 
My wife commented about the Navy beans being the best she ever had. I agree, that’s the only way to go from now on.

Looks delicious!

Looks awesome.

John A -

Thanks for the idea, I am  going to try this for dinner.

Looks delicious.

mmm that looks good!!

Breaded Pork Chops are just one weakness of Mine,Thats Killer.

Jellybear...

Probably my one most favorite thing, too.  Just wondered how you make your's.  Always willing to improve my recipe.

The two things I have learned to make mine the way I enjoy them most....I use fresh breadcrumbs..Never the stuff in the canister. 

And I always use a dual cooking technique.  I fry them just long enough to get a crisp exterior and then I finish them in the oven at 350 so as not to dry them out by cooking them all the way through on the stove top.

Bone in pork chops are all we eat-especially the thin cut.We feel the bone adds so much flavor.But as a married couple of almost 30 years-we have an odd habit-Bob cuts around the bone and eats the main meat.I enjoy all the meat around the bone.Kind of a "Jack Sprat ate no fat, his wife could eat no lean" situation!

John, the already steamed broccoli w/ garlic, OO, and lemon juice, sounds great also! Gotta try that! Hmm, lime juice might be good also, might?
Joe

Sensational!!! 

Add a little corn meal to the flour for breading, season to taste. This makes a crisp breading
 also need some applesauce= a must with pork chops

PapaJoe8


John, the already steamed broccoli w/ garlic, OO, and lemon juice, sounds great also! Gotta try that! Hmm, lime juice might be good also, might?
Joe

Lime juice should be fine, I'll try that next time. To me the beans were the best thing on the plate. Dinner one night is going to be a vege plate with the beans in the starring role and hoe cakes.

Baah Ben,I use this box mix called OVEN FRY it comes in a green box and its good.I bread them and put them in a 425 oven for about 45 minutes and if I make 8 or 10 I'm going to eat them all.There are no lefovers with them

John,

It is obvious that many of your posted meals belong in the "Lunch/Dinner. What did you have?" thread.
It is also my conviction that the topic/thread should be moved to this section.

mark

IMO, Johns meals, along with directions and ingredients he uses, are in the proper thread.

annpeeples


IMO, Johns meals, along with directions and ingredients he uses, are in the proper thread.

Hi ann,

I agree, as he is doing a demonstration of ..what was for lunch/dinner. It is a thin line.
John posts many of his meals in the other thread too, but I am not sure if people notice it as much.  I become mixed, as when I post there, I do give a run down of how a dish was made.  Either way, I see his meals and many contributions from other folks as instructional to some people and inspiration for even me. I have a nice pork chop in the freezer waiting for cooking.
I guess for me, it isn't that I need a recipe or demonstration, just inspiration.

mark

DoggyDaddy..

Isn't it splitting hairs where John is posting?  Actually, sometime I believe he does post to the other site you are suggesting.  Both seem to be fine.....

He really is a good food photographer in any case wherever he treats us to his photos.  I think he misssed his calling... 

Jellybear - Do your pork chops get a crispy exterior if you simply bake them and not first pan fry them.  It sure would be a lot easier for me if I could just put them in the oven.  Healthier too.  But, I don't see how I would get the right texture. 

Can you comment...Thanks

Hello All,
John A., ummm, I saw the finished product and wanted to eat it, but
I would only have added a homemade roll or two.  I love bread with
meat and beans. 
John A., I must say how much I admire you and your talents.
You humbly and consistently give us (and your gifts to us at Roadfood make this a site
worthy to visit) ...give us inspiring dishes and ideas to try for ourselves.  I thank you.
I don't often comment on your threads, but I ALWAYS see them, appreciate them,
and try to duplicate them to impress my wife and friends.  Again, thank you.
Take Care,
Fieldthistle

Mark-I guess my point of view is that most people( having re-read the topic of Lunch/Dinner)dont post instructions or all the ingredients of a dish, just the basic name of their fare.So to me, that is the fine line.But I respectfully agree to disagree.....

You amaze me! You seem to outdo yourself with every new recipe. The pictures are outstanding and I look forward to more.

Looks delicious John .  I know what I'm making for dinner tomorrow night.  YUM!!!

As usual, John.  Looks great.

doggydaddy


John,

It is obvious that many of your posted meals belong in the "Lunch/Dinner. What did you have?" thread.
It is also my conviction that the topic/thread should be moved to this section.

mark

 
It is obvious to me that they are two entirely different threads.

RECIPES & Cooking Techniques
 
When you can't travel across the country for your favorite regional specialty the next best option is to serve it up at home. This is the place to either share or request your favorite regional RECIPES and cooking techniques.
 
 
 
Miscellaneous - FOOD RELATED
 
Have a food themed Roadfood question or topic that doesn't fit any of the other categories? Post it here!
 
No mention of the word RECIPES in Miscellaneous – FOOD RELATED

WTG John!

Ben,I just bread them and stick them in the fridge for a few minutes then pop them in the oven.The outside is nice and crispy while the inside stays moist.That is what I like about it.They never hit the skillet.

Ben,I just bread them and stick them in the fridge for a few minutes then pop them in the oven.The outside is nice and crispy while the inside stays moist.That is what I like about it.They never hit the skillet.

Ok JB - I will try it...

Whoops, it's obvious that I worded things improperly and in a manner that I did not intend. John, of all people, I did not mean to offend you.

It is that Recipes and Cooking Techniques rarely have any demonstrations of cooking beyond what you have posted. Where are the photos so I can learn? I will post here when I am actually doing a step by step guide.
The other topic has plenty of contributions, sometimes with the food prior to cooking and a little of the process behind that meal.

As I wrote, it is a thin line and I think I am digging a hole here. I suspect that this is my only complaint about the recent changes. I always liked to see what others made and ate when I opened up the home page in the past.

Yeah, yeah, I know. It's easy to just go to that section and just check things out....

mark

 

Fieldthistle


Hello All,
John A., ummm, I saw the finished product and wanted to eat it, but
I would only have added a homemade roll or two.  I love bread with
meat and beans. 
John A., I must say how much I admire you and your talents.
You humbly and consistently give us (and your gifts to us at Roadfood make this a site
worthy to visit) ...give us inspiring dishes and ideas to try for ourselves.  I thank you.
I don't often comment on your threads, but I ALWAYS see them, appreciate them,
and try to duplicate them to impress my wife and friends.  Again, thank you.
Take Care,
Fieldthistle

Are you sure your name isn't Ort? 

doggydaddy


Whoops, it's obvious that I worded things improperly and in a manner that I did not intend. John, of all people, I did not mean to offend you.

It is that Recipes and Cooking Techniques rarely have any demonstrations of cooking beyond what you have posted. Where are the photos so I can learn? I will post here when I am actually doing a step by step guide.
The other topic has plenty of contributions, sometimes with the food prior to cooking and a little of the process behind that meal.

As I wrote, it is a thin line and I think I am digging a hole here. I suspect that this is my only complaint about the recent changes. I always liked to see what others made and ate when I opened up the home page in the past.

Yeah, yeah, I know. It's easy to just go to that section and just check things out....

mark

Hi Mark,
 
No problem. I apologize if my response to your post seems a little harsh.    Although I do not  agree with its premise I admire your doing it in the open as opposed to hiding behind the keyboard with an anonymous one star.
 
Your friend,
  
 
John A