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  1. #1
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    cured braised pork chops and cabbage

    You know I like 1 pot meals, even tho wifey does dishes,, I just like certain things cooked together to meld flavors I guess.

    here is an easy 1 pot meal that you add stuff as you get it ready and then in a few minutes it is all on the stove.


    Cured pork chops ready to be rinsed off and cooked, first fry a few minutes per side in hot lard to brown
    on each side

    Now when browned add these vegs, chopped onion and julienne carrots and sweat awhile in the hot lard,
    I always use Leaf Lard that I render myself, has the same diatary qualities as Butter.

    we have Carrots, cabbage cut like slaw, spuds sliced 1/4 inch thick and the chopped onion, now cook
    a few minutes to wilt the cabbage.


    Hard to say how much salt to use as I do not know how salty your pork is, but do need fresh ground pepper
    and add 3/4 cup of cider vinegar and 1 1/2 cup water and simmer a few minutes,
    Then add your pork chops and cook slow until you everything is tender.

  2. #2
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    Looks killer, I often do one pot meals as well. Got pork butt steaks cooking as we speak. Well three hours braising in a nice stock same as you. Add some onions, garlic, and carrots and bingo. Then use the stock as gravy, just adding it to a pre made roux.

    Simple and easy. I often have to cook after working 8 hours, and picking up the kids. Come home tired man. Bung it in the oven for 2 or 3 hours depending on how thick the meat is.

    Nice photos as well.

  3. #3
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    Thanks AO, I started that about 0400 and a loaf of plain wheat bread.
    I can run a long time before noon on a tank of fuel, but seem to run out of gas fairly easy in the afternoons, so I do my stuff that is possible in the mornings and then when supper time comes and I can just make it from the couch to the table without stopping is best for me.
    Cor Pulmonale seems to act up worse when the day is ending so I take it easier then.

  4. #4
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    Another good thread BG. I do a lot of 1 pot meals myself but usually casserole them in the oven on a very low gas. I usually make enough for two meals and then freeze half of it down. There aint nowt to beat that on a cold winters day.

    Think I gotta pass the love around before I can green you for that.

  5. #5
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    Thanks Props, yea I have seen some of the mouth slobbering ones you have done.
    Guess women don't know how to cook no more. least not like granny used to do and she taught my first wife, who also died a few years back.
    Only thing wrong with doing it here is it is so hard to get good food to start with, who in their right mind eats green Papaya and mangoes, even Mexicans is smarter than that.

  6. #6
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    I know you don't like me BG, but if I'm ever up north I'm still gonna try and stop in for dinner.

  7. #7
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    Who told you that shit,, I like almost everyone and you are welcome to stop anytime you are close here, I am only 100 met from the main hyway south-north #21

  8. #8
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    Well, I was drooling and still in love with ya, BG, until I read this:
    Quote Originally Posted by blackgang View Post
    Guess women don't know how to cook no more.
    Weasel wanklette! Mind, a Canuck female friend told me about the beef stew she was making for dinner (her first). Jumpin' Jehosphat! Cooked the veg first and then added the browned meat. Tabasco for seasoning. A cup of flour dumped in for thickening. Mushed drudge with raw meat.
    But, WTF is leaf lard, Dearest? Pork rendered?
    I'm gonna try this, but dunno about the cabbage part.

  9. #9
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    Quote Originally Posted by blackgang
    I am only 100 met from the main hyway south-north #21
    I think i must have passed by you earlier this year BG, at the time i thought you were still in CM

  10. #10
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    Quote Originally Posted by Jet Gorgon
    WTF is leaf lard, Dearest?
    Google it darlin, I go to the pig killers or can get it at the wet market sometimes, called kidney fat most places, here it is Man Payo, buy a couple kilo, gring it and add to a heavy pot on a slow flame with a cup or 2 of water, let simmer for a day and you will end up with some of the finest lard for cooking that has ever been processed in a kitchen. makes a very good pie crust or for frying. Much better than Back Fat.

  11. #11
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    Pork Chops

    Good with sliced apple and onion on top of the chops too

  12. #12
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    Quote Originally Posted by martinn
    Good with sliced apple and onion on top of the chops too
    Be a lot of onions in it with the big one in with the cabbage and spuds.

  13. #13
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    Looks damn yummy BG. I saw a show on TV last night where it was basically the same recipe, but with a bunch of ginger in it. Have you ever tried that?

  14. #14
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    No, I do not care for ginger, except in a marinade I have used 19late40's, Ground Ginger and soy sauce, water, Sesame oil and crushed garlic, soak a 2 inch thick Sirloin in it for about 16 hours and char broil Hot til about Rare..
    I make shit up as I go along and then we eat it and usually I remember it and if not then I try real hard to forget I ever did it.

  15. #15
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    Ginger is very good for ya dickhead.
    It's a natural analgesic and boosts the metabolism as well as coffee does.

  16. #16
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    I am not allowed to drink caffeine beverages any longer as it interferes with my caffeine based bronchial dilators and taste of ginger makes me want to puke.

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