Just cut a beautiful pork tenderloin into 7-8 oz portions so guess what I’m going to have tonight? As a bit of a note, I refuse to buy pre-cut “boneless” pork chops because buying the whole loin is Much cheaper and I can portion the loin any way I want. Pork, like all foodstuffs has risen in price so in this case we paid $2.47 a lb instead of the normal $1.89 but still, I got 26 good cuts from the loin which makes it about $1.00 per 7-8 oz chop and I’m going to have 3 of them. Another note: For those a little shy about the significance of pork we have: niacin, zinc, riboflavin, B-6, B-12, Potassium, Thiamine and yes, a bunch of protein (25-26 grams in 4oz) and little or no carbs.
Damn those look good! I've never seen a tenderloin that big. The ones I see (shrink-wrapped Smithfields) would make medallions, not chops. Those are screaming to be done sous vide, even manually-controlled. You could baby-sit a pot of water for an hour or so to hold it at ±140°. A thick chop like that would come out so juicy and perfect...
I posted 29 minutes ago and since then I seasoned, brown butter seared 3 of them to a light medium and yes, they’re soooo juicy and tender with just enough seared fat for the sexiest looking deglaze a guy could want. Note: We normally get our tenderloins from Sam’s but this one came from Save-a-Lot. Size wise they’re pretty comparable. Next time you go to your grocer ask for the butcher and ask to see a couple of full pork tenderloins.
Chicken casserole made with cut up white meat chicken in cream of chicken soup, covered with chicken stuffing.
Reprise of last Friday with BBQ pork from the freezer... Pulled pork on buns with pickles and onion, cole slaw, fries made in the air fryer.
I'll have to do that. I had a COSTCO membership, but I just can't justify the price of membership at those places. I'm grateful we've reduced the risk of trichinosis in pork so we don't have to cook the pi$$ out of it. I love me some thick chops done to 140°. edit to add: Point well taken on the time. That is a downside.
I just might do breakfast for dinner. -Salad -Omelette (I'll get rid of some of those "fragile yolk" eggs I got) -Sausage links -Pan fries -Fudgesicle
I had a bagel and some of the leftover pea soup from the other day. I made Bobby some banana bread with chocolate chips and fiber; so I also had to test a piece of that and make sure it was safe for Bobby to eat. Obviously, he still had room for his pork chops after eating the banana bread.
We have breakfast food for dinner at least a couple of times a month we love it. We also have it for lunch also on occasion.
Eggs are magic. I don't know which is the most versatile critter: pigs or chickens. I'm so glad I don't gotta choose.
Let's see, for tonight: Since last night had two grilled burgers, left the grill uncovered and thawed out a beef Fillet Mignon. Will flop that on the grill this evening, along with a can of green beans and two microwaved baked potatoes. Add a Bud Light to the mix and "walla", dinner! Will also be watching the Thursday Night NFL Game.
-Salad (bought some Roquefort cheese to have on it) -Reheated frozen rotisserie chicken -Pan fried potatoes -Peas -Fudgesicle
Beef and Noodles in a French onion soup broth with bacon (4 slices, cut up), half tsp. liquid smoke, 1 tbsp. worcestershire, 2 tbsp. ketchup and a half packet of Campbell Tavern Roast sauce in the Instant Pot.