Sunday, June 7, 2015
Living high on the hog
Then it gets difficult to start writing again because you think you have to have something earth-shattering to warrant breaking your silence.
I must change my habits. I hate being in this situation! So here goes, again.
We continue to explore the potential of the pork chop.
Tops had a special last week, $1.99 per pound for a huge boneless pork loin. You buy the pork loin and then chop it up into chops and freeze some, is my strategy. Last night before the Buffalo Philharmonic Orchestra we had pork chops with orange and fennel, interesting because I did not have fennel. However I have learned how to sub. You can use celery and some fennel seed.
We do not grow fennel in our neck of the woods so why does everyone keep calling for it? Fie. Plus I happen to think fennel is overrated even though Pennario would be mad at me for saying so because he was so Italian.
Tonight, speaking of Italian, it is Pork Chops Milanese.
I have everything ready in shallow bowls.
There is the flour in the foreground, then the beaten egg behind it, and the bread crumbs mixed with Parmesan cheese.
Wish me luck! I will report how it goes.
The Pork Project is rolling again.
And so is the Web log!