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Simple, Yet Elegant.

Posted by Johnny Salt on 4/25/2026, 16:09:44

Center cut pork chop with mushroom and capers gravy.

Re: Simple, Yet Elegant.

Posted by COINS™ on 4/25/2026, 16:15:44, in reply to "Simple, Yet Elegant."

That looks scrumptious! It'll beat my sandwich.

Re: Simple, Yet Elegant.

Posted by Johnny Salt on 4/25/2026, 16:23:15, in reply to "Re: Simple, Yet Elegant."

Did you find a touch of elegant in it?

Re: Simple, Yet Elegant.

Posted by Johnny Salt on 4/25/2026, 16:26:24, in reply to "Re: Simple, Yet Elegant."

I fried it in the cast iron on medium heat and kept flipping it every two minutes until 145 internal temp. I did the fat edges too. Nice method... try it. I used bacon grease too.

Re: Simple, Yet Elegant.

Posted by COINS™ on 4/25/2026, 16:32:02, in reply to "Re: Simple, Yet Elegant."

I tried. I figured it must have melted on the asparagus.

Re: Simple, Yet Elegant.

Posted by COINS™ on 4/25/2026, 16:34:01, in reply to "Re: Simple, Yet Elegant."

I was looking for a courser grind. I think I see little flicks of it now.

Re: Simple, Yet Elegant.

Posted by Johnny Salt on 4/25/2026, 16:48:20, in reply to "Re: Simple, Yet Elegant."

It did melt

Re: Simple, Yet Elegant.

Posted by Truth or Consequences on 4/25/2026, 17:00:36, in reply to "Simple, Yet Elegant."

The asparagus looks nice. The long thin ones are always the best. Nothing against the recipe at all, but-personally-I don't like gravy piled on top of my meat entree, especially heavy brown gravy. A very minimum amount of light sauce is fine. Like I said, that's just me, I'm sure it was enjoyable...meat and potatoes are always winners.

Re: Simple, Yet Elegant.

Posted by Johnny Salt on 4/25/2026, 18:35:47, in reply to "Re: Simple, Yet Elegant."

I'm a thick gravy person and the more savory the better. Nothing wrong with thin sauce. Flavor is what matters.

Re: Simple, Yet Elegant.

Posted by Truth or Consequences on 4/25/2026, 19:20:41, in reply to "Re: Simple, Yet Elegant."

That's right, if it doesn't taste good, it's a fail. No one wants to eat tasteless or flavorless food.

That's never an issue with your food. You know your marinades and seasonings and know how to make your food taste good...no doubt about it and the ultimate sign of a very good home chef. Topping that - hands down - is having a nice garden with lots of variety in your own back yard, making your meals direct garden-to-table fresh and good. Can't beat that. Congrats.

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